Description
This Creamy Lobster Curry Pasta combines tender lobster meat with a rich and aromatic curry-infused cream sauce, tossed with linguine or fettuccine pasta. A luxurious fusion of seafood and bold spices, enhanced by coconut milk and fresh lime juice, making it an ultimate dish perfect for a special dinner or celebratory meal.
Ingredients
Pasta
- 8 oz 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 to 2 teaspoons curry powder (adjust to taste)
- 1 cup coconut milk
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
Garnish and finishing
- Fresh cilantro, chopped, for garnish
- 1 tablespoon fresh lime juice
- Chili flakes, optional, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook until al dente, according to package instructions (usually around 8-10 minutes). Drain the pasta and set aside.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toast Curry Powder: Add the curry powder to the skillet and toast it with the aromatics for 1-2 minutes, stirring constantly to release the flavors and create a fragrant base for the sauce.
- Simmer Sauce: Pour in the coconut milk and heavy cream. Stir to combine and allow the sauce to simmer gently over medium-low heat for about 5-7 minutes, or until it thickens slightly. Season with salt and freshly ground black pepper to taste.
- Add Lobster: Gently fold in the chopped lobster meat into the simmering sauce. Warm through carefully for 2-3 minutes to avoid overcooking the delicate lobster.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss well to coat the noodles evenly with the creamy curry sauce.
- Finish with Lime: Squeeze fresh lime juice over the pasta and toss again to combine the bright citrusy note that balances the richness of the sauce.
- Serve and Garnish: Plate the creamy lobster curry pasta and garnish with freshly chopped cilantro and optional chili flakes for a touch of heat. Serve immediately while warm.
Notes
- Adjust curry powder quantity to vary the spice level to your preference.
- Use fresh cooked lobster meat for best texture; canned or pre-cooked lobster can be substituted in a pinch.
- If you prefer a dairy-free version, omit the heavy cream or replace it with additional coconut milk or a plant-based cream.
- Chili flakes are optional but add a pleasant heat that complements the curry flavors.
- Serve with a side salad or crusty bread to make a full meal.
