Secrets of Papillote Cooking
Secrets of Papillote Cooking
Chantal & Gil Pique
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Lobster Papillote 

4 live New Jersey lobsters (about 1 1/4 lb. Each) 
4 green onions, finely sliced 
4 tbsp. Sczechuan spicy sauce 
4 tbsp. extra virgin olive oil 
2 tsp. Chili garlic sauce 
2 tsp. sesame oil 

Plunge the live lobsters into boiling water for 3 minutes to kill, remove from water and let cool. Split lengthwise through the undershell and flesh. Remove and discard the stomach sac and pull out the dark intestinal vein. 

Remove the lobster meat from the shells and claws and slice it. 

In a bowl, combine green onion, Sczechuan spicy sauce, chili garlic sauce, sesame oil and extra virgin olive oil. 

Add the lobster meat and mix thoroughly. 

Place mixture in lobster shells. Cut four pieces of parchment paper or aluminum foil, or use one roasting bag. Arrange lobster in the middle. Tightly seal the Papillote and place it on a baking sheet. 

Bake for 15 to 18 minutes in 425 degree oven. 

(Modified from Papillote - Secret of Papillote Cooking by Chantal & Gil Pique, 1993, G.P. Publishing House, Valley Village, CA)