Description
A rich and flavorful creamy lobster curry pasta that combines tender lobster meat with a fragrant coconut curry sauce, tossed with linguine or fettuccine for a luxurious seafood dinner that’s both exotic and comforting.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine pasta
Main Ingredients
- 1 lb fresh cooked lobster meat, chopped
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (adjust to taste)
Sauce
- 1 cup coconut milk
- 1/2 cup heavy cream
- Salt and pepper to taste
Finishing Touches
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine until al dente, according to package instructions. Drain and set aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Add Curry Powder: Stir in the curry powder and toast it with the aromatics for 1-2 minutes to release the flavors and deepen the taste.
- Create Sauce: Pour in the coconut milk and heavy cream, stirring to combine. Allow the sauce to simmer gently for 5-7 minutes, letting it thicken slightly. Season with salt and freshly ground black pepper.
- Add Lobster: Gently fold in the chopped lobster meat and warm through for 2-3 minutes, being careful not to overcook the lobster.
- Toss Pasta: Add the cooked pasta to the skillet and toss it thoroughly to coat in the creamy curry sauce.
- Finish with Lime: Squeeze fresh lime juice over the pasta and toss again to combine all the bright flavors.
- Garnish and Serve: Plate the pasta and garnish with chopped fresh cilantro and chili flakes, if using, for added heat and freshness.
Notes
- Use fresh cooked lobster meat for best flavor; leftover lobster or canned may also be used but fresh is preferred.
- Adjust the amount of curry powder based on your heat and spice preference.
- For a lighter version, substitute heavy cream with additional coconut milk or a light cream alternative.
- Serve immediately for best texture and flavor; lobster can toughen if overcooked.
- Optional chili flakes add a nice gentle heat that complements the curry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Indian-inspired seafood pasta)
