Description
This Creamy Lobster Curry Pasta is a luxurious and flavorful dish combining tender lobster meat with a fragrant curry-infused creamy sauce. Tossed with perfectly cooked linguine or fettuccine, it melds the richness of coconut milk and heavy cream with aromatic spices, creating an ultimate seafood pasta experience that’s both elegant and comforting.
Ingredients
Scale
Pasta
- 8 ounces linguine or fettuccine pasta
Seafood
- 1 cup fresh cooked lobster meat, chopped
Sauce
- 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, chopped, for garnish
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the linguine or fettuccine pasta until al dente according to package instructions. Drain well and set aside.
- Sauté Aromatics: In a skillet over medium heat, warm olive oil. Add finely chopped onions and cook until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Add Curry Powder: Sprinkle the curry powder into the skillet and toast it with the aromatics for 1-2 minutes to release the spices’ flavors.
- Simmer Cream Sauce: Pour in the coconut milk and heavy cream, stirring well. Let the mixture simmer gently for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
- Incorporate Lobster: Gently fold the chopped lobster meat into the creamy sauce and warm through over low heat, careful not to overcook to keep lobster tender.
- Toss Pasta with Sauce: Add the cooked pasta into the skillet with the lobster curry sauce and toss until the pasta is evenly coated.
- Finish with Lime: Squeeze fresh lime juice over the pasta and toss again to combine the bright citrus flavor.
- Serve and Garnish: Plate the creamy lobster curry pasta, garnish with chopped fresh cilantro and sprinkle chili flakes on top if desired, then serve immediately.
Notes
- Use fresh or previously cooked lobster meat to maintain tenderness in the dish.
- Adjust the amount of curry powder based on your spice preference.
- For added heat, include chili flakes or a dash of cayenne pepper.
- If coconut milk is not available, full-fat evaporated milk can be used but will alter the flavor profile.
- Ensure not to overcook the lobster once added to keep the texture tender.
- Leftovers can be refrigerated for up to 2 days, but seafood pasta is best eaten fresh.
