Description
This Creamy Lobster Curry Pasta combines tender lobster meat with a rich, fragrant curry-infused sauce made from coconut milk and heavy cream, served over perfectly cooked linguine or fettuccine. It’s a luxurious, flavorful dish that balances subtle spices with creamy textures, ideal for a special dinner or an impressive weekend meal.
Ingredients
Scale
Pasta
- 250g linguine or fettuccine pasta
Lobster and Sauce
- 200g fresh cooked lobster meat, chopped
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (adjust to taste)
- 1 cup coconut milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- Chili flakes, optional, to taste
Garnish
- Fresh cilantro leaves, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for about 5 minutes or until translucent. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Add Curry Powder: Sprinkle in the curry powder and toast it with the aromatics for 1-2 minutes to bring out the flavors, stirring constantly to prevent burning.
- Make Sauce: Pour in the coconut milk and heavy cream, stirring to combine. Let the sauce simmer gently for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
- Incorporate Lobster: Gently fold in the chopped lobster meat, warming it through without overcooking, about 2-3 minutes on low heat.
- Toss Pasta: Add the cooked pasta into the skillet with the sauce, tossing thoroughly to ensure the pasta is evenly coated with the creamy curry mixture.
- Add Lime Juice: Squeeze fresh lime juice over the combined pasta and sauce, then toss again to blend the flavors.
- Serve and Garnish: Plate the creamy lobster curry pasta and garnish with fresh cilantro leaves and chili flakes if desired for an added kick.
Notes
- Adjust curry powder quantity according to your preferred spice level.
- Use fresh lobster meat for best taste, but pre-cooked or frozen lobster can also be used in a pinch.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Chili flakes are optional; omit if you prefer a milder dish.
- Ensure not to overcook the lobster to keep it tender and flavorful.
