Description
This Creamy Lobster Curry Pasta is a luxurious fusion dish combining tender lobster meat with a rich, fragrant curry-infused cream sauce served over perfectly cooked linguine or fettuccine. The recipe balances the sweetness of lobster with the warmth of curry powder and the creaminess of coconut milk and heavy cream, accented by fresh lime juice and cilantro for a bright finish.
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 teaspoon fresh ginger, grated
- 1-2 tablespoons 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
- 1 tablespoon fresh lime juice
- Fresh cilantro leaves, for garnish
- Chili flakes (optional, for heat)
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the linguine or fettuccine until al dente according to package instructions, usually about 8-10 minutes. Drain well and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant but not browned.
- Add curry powder: Stir in the curry powder and toast it in the skillet for 1-2 minutes to bring out its flavor and aroma, stirring constantly to prevent burning.
- Create creamy sauce: Pour in the coconut milk and heavy cream, gently stirring to combine. Bring the mixture to a simmer and let it reduce slightly for 5-7 minutes until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Incorporate lobster meat: Fold the chopped cooked lobster meat gently into the sauce to heat through without breaking up the pieces, about 2-3 minutes.
- Toss pasta: Add the cooked pasta directly into the skillet with the lobster curry sauce. Toss well to coat the pasta evenly with the creamy sauce.
- Finish with lime juice: Squeeze fresh lime juice over the pasta and toss again to combine and add a bright fresh flavor to balance the richness.
- Serve and garnish: Plate the pasta and garnish generously with fresh cilantro leaves and, if desired, sprinkle chili flakes for a touch of heat.
Notes
- Use fresh cooked lobster meat or thawed cooked lobster for best texture and flavor.
- Adjust curry powder quantity depending on your spice preference.
- Substitute coconut milk with full-fat canned coconut milk for a richer sauce.
- For a lighter version, you can reduce heavy cream or use half-and-half.
- Ensure lobster meat is added at the end to avoid overcooking and becoming rubbery.
- Chili flakes add optional heat; omit if you prefer a milder dish.
