Description
This creamy lobster curry pasta combines succulent lobster meat with a rich, fragrant coconut curry sauce served over al dente fettuccine. Infused with garlic, ginger, lime juice, and fresh cilantro, this elegant yet comforting dish is perfect for a special dinner or a gourmet weeknight meal.
Ingredients
Scale
Seafood
- 1 lb fresh lobster meat (cooked and chopped)
Pasta
- 12 oz fettuccine pasta
Sauce
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup fresh cilantro (chopped, plus extra for garnish)
Instructions
- Prepare the lobster: Boil the lobster in salted water for 8-10 minutes until cooked, then allow to cool slightly and chop into bite-sized pieces suitable for the pasta.
- Cook the pasta: Boil the fettuccine in salted water according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Sauté aromatics and spices: Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Then stir in the curry powder and cook for another minute to release the spices’ flavors.
- Simmer the sauce: Pour in the coconut milk, bring the mixture to a gentle simmer, and cook for about 5 minutes until the sauce slightly thickens.
- Add lobster and seasonings: Fold in the chopped lobster, fresh lime juice, and chili flakes. Season with salt and black pepper to taste. Let it simmer gently for an additional 3-4 minutes to allow flavors to meld.
- Toss pasta with sauce: Add the cooked fettuccine into the skillet and toss well to coat in the curry sauce. Use the reserved pasta water as needed to adjust the sauce consistency to your liking.
- Finish and serve: Stir in the chopped cilantro, then plate the pasta. Garnish with extra cilantro and chili flakes before serving for a fresh, vibrant touch.
Notes
- For best flavor, use freshly cooked lobster, but leftover cooked lobster can also be used.
- Adjust chili flakes based on your preferred heat level.
- Reserve pasta water helps in achieving a silky sauce texture when tossing pasta.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- To make it gluten-free, substitute fettuccine with gluten-free pasta.
