Curry Spiced Creamy Lobster Pasta
Cooking for Love
First preheat the oven, adjusting the grilling function to the hottest setting. Make the curry butter, by mixing the melted butter with 1 teaspoon of chopped garlic, 1 tablespoon of curry powder and a pinch of salt. Set aside.
Brush the halved lobster tails all over with the curry butter, then place shell side up on a lined baking tray. Grill for 2-3 minutes until the shell turns red.
Flip the lobster halves over and spoon the remaining curry butter liberally onto the flesh side. Return to the oven and grill for another 2-3 minutes, till just cooked.
Remove the meat from half of the lobster tails. Use a fork to pry the meat away from the shells, and cut the meat into large chunks.
Next, make the pasta sauce. First, heat up NeuVida Omega 9 Cooking Oil in a large pan over medium heat. Add the curry leaves and fry until crispy. Remove the curry leaves from the oil and set aside on a plate lined with kitchen paper. Pour away some oil, until you have around 2 tablespoons left in the pan.
Return the pan to a medium-high heat, then sauté chopped onion and remaining chopped garlic, frying until the onion is translucent. Add the remaining curry powder and red chilli flakes (if using).
Next, add tomato puree, water, tomato paste, salt and sugar. Lower the heat, stir and simmer for 10 minutes.
In the meantime, boil the pasta in a pot of salted water, while continuously stirring to ensure the pasta does not stick together.
Transfer cooked pasta into the sauce pan with a ladleful of pasta water. Let the pasta cook in the sauce for 1-2 minutes, until perfectly cooked.
Then stir in the lobster chunks and add the double cream. Toss to thicken. Stir in the lobster chunks.
Adjust taste by seasoning with sugar, salt and black pepper, and stir in the julienned basil.
Serve the pasta topped with the grilled lobster halves, and garnish with crispy curry leaves.