Place green curry paste, chopped garlic, chopped cilantro and black pepper in a bowl.
Add oil, soy sauce and lemon juice. Stir with a whisk to combine. Set aside.
Cut the salmon, sea bass and lobster into bite-sized chunks
Place in the marinade with the shrimp and scallops.
Refrigerate for 30 minutes so the seafood can absorb the flavors.
Wrap each chunk of seafood in a half slice of bacon along with a sprig of cilantro.
Slide onto a bamboo skewer.
Keep the different types of seafood on their own skewers as they will cook at different speeds.
Place in a baking pan with a cup of water to keep the seafood moist as it cooks.
Bake in a 400-degree oven until the bacon is cooked.
Remove from the oven and serve the sticks on a platter or stuck upright in a pineapple half.
2 tablespoons green curry paste
1 tablespoon garlic, chopped
1/2 cup cilantro, chopped
1 teaspoon black pepper
1/2 cup olive or vegetable oil
1/2 cup soy sauce
juice of half a lemon
1- 8oz. lobster tail
4 jumbo sea scallops
1- 8 oz salmon fillet
1- 8 oz seabass fillet
4 jumbo shrimp
12 strips of bacon