Creamy Lobster Curry Pasta
Al dente pasta coated with a creamy curry sauce and topped with buttery lobster chunks. Perfection!
Let's start cooking!
Step 1 - Preheat oven and make curry butter
- Preheat the oven, adjusting to the broiling function.
- Mix 60g of melted unsalted butter with 1 tsp chopped garlic, 1 Tbsp curry powder and ½ tsp salt. Set aside.
Step 2 - Grill lobster with curry butter
Brush 4 halved lobsters all over with the curry butter, then place flesh side up on a lined baking tray.
Grill for 5 to 6 minutes until the shell turns red.Use prawns or crayfish as alternatives to lobster
Flip the lobster halves over and spoon the remaining curry butter generously onto the flesh side.
Return to the oven and grill for another 2-3 minutes, till just cooked.
Use a fork to pry the meat away from the shells, and cut the meat into large chunks.
Step 3 - Fry onion, garlic and spices
- In a pan on medium heat, add 3 Tbsp vegetable oil, 1 chopped yellow onion, 6 cloves of minced garlic and 5 Tbsp curry powder and 1 tsp dried chili flakes.
- Fry for 1 minute or until onions appears translucent.
- Add curry leaves and 2 Tbsp tomato paste. Fry until fragrant.
Step 4 - Make pasta sauce and boil pasta
- Next, add in tomato puree and cooking cream.
- Let it simmer for 5 minutes on medium heat.
- Turn off the heat and mix in basil leaves. Set aside.
- Boil the pasta in a pot of salted water according to pasta package directions, but reduce cooking time by 2 minutes.
Stir the pasta continuously to ensure that it does not stick together. For the salted water for cooking pasta, add 50 g salt for every 1 L water as a general rule.
Step 5 - Add pasta to pasta sauce
- Transfer cooked pasta into the same pan, along with with a ladleful of pasta water.
- Let the pasta cook in the sauce for 1-2 minutes, until al dente or preferred texture.
Long and skinny pastas, like spaghetti and linguine, are best paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine are best paired with rich, meaty sauces. Twist and tube shaped pastas, like penne and fusilli, are best paired with pesto and bolognese.
Plate and serve!
Stir in the lobster chunks and season with sugar, salt and black pepper to taste. Serve the pasta topped with the grilled lobster halves, and garnish with crispy curry leaves.