Creamy Lobster Curry Pasta is a luxurious, flavor-packed dish that blends sweet, tender lobster meat with a silky, curry-spiced cream sauce over perfectly cooked pasta. It’s a fusion of rich seafood indulgence and bold, comforting spice.
Why You’ll Love This Recipe
- Combines elegant lobster with bold curry flavors
- Creamy sauce brings balance to the spices
- Easy enough for a fancy weeknight meal
- Impressively gourmet without complicated prep
- Customizable with alternative proteins or cream bases
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lobster tails (or precooked lobster meat)
- Pasta (linguine, tagliatelle, penne, or fusilli)
- Olive oil or butter
- Garlic (minced)
- Shallot (finely chopped)
- Curry powder (Madras or yellow)
- Tomato paste (optional)
- Heavy cream (or coconut milk for a dairy-free version)
- White wine or seafood stock
- Lemon juice or zest
- Salt and black pepper
- Fresh herbs (basil, tarragon, chives) for garnish
Directions
- Prepare the lobster: Cook lobster tails by boiling or steaming for 5–7 minutes, then cool slightly, remove meat, and chop into bite-sized pieces.
- Cook pasta: In salted boiling water, cook pasta until al dente. Reserve some pasta water, then drain.
- Sauté aromatics: In a large pan, heat oil or butter over medium heat. Add garlic and shallot, sauté until fragrant.
- Add spices: Stir in curry powder and tomato paste (if using). Cook for 1–2 minutes.
- Deglaze and build sauce: Pour in white wine or stock, reduce slightly, then stir in heavy cream. Simmer until the sauce thickens (3–5 minutes).
- Combine: Add lobster meat and cooked pasta to the sauce. Toss gently to coat. Use reserved pasta water to loosen if needed.
- Finish: Add lemon juice or zest, season with salt and pepper. Garnish with fresh herbs and serve immediately.
Servings and Timing
- Servings: 4–6
- Prep Time: 15–20 minutes
- Cook Time: 20–30 minutes
- Total Time: 35–50 minutes
Variations
- Tomato-based version: Add cherry tomatoes or more tomato paste
- Herb twist: Use fresh basil, tarragon, or chives for a fragrant finish
- Protein swap: Substitute shrimp or crab for lobster
- Dairy-free: Use coconut milk or cashew cream in place of heavy cream
- Spicy boost: Add a pinch of cayenne or chili flakes for heat
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days
- Reheat gently on the stovetop with a splash of cream or pasta water
- Not recommended for freezing as cream sauces may separate
FAQs
What pasta type works best?
Linguine, tagliatelle, or short pasta like fusilli or penne work well to hold the sauce.
Can I use frozen lobster?
Yes. Just thaw completely before cooking.
How spicy is this dish?
It’s mildly spiced, but you can adjust the heat with more or less curry powder.
Is tomato necessary?
No, it’s optional but adds depth and a slight tang.
Can I make this dairy-free?
Yes, substitute heavy cream with coconut milk or a plant-based cream alternative.
Can I make the sauce ahead?
Yes, the sauce can be made a day ahead and stored in the fridge. Reheat gently before adding lobster and pasta.
What can I use instead of white wine?
Use seafood stock, chicken broth, or a splash of lemon juice.
Should I remove the lobster shell before cooking?
You can cook lobster in the shell and remove it after, or use pre-cooked, shelled lobster meat.
Can I double the recipe?
Yes, just adjust the pot size and cooking time accordingly.
What sides go well with this dish?
A light green salad or garlic bread pairs perfectly.
Conclusion
Creamy Lobster Curry Pasta is a decadent yet easy-to-make meal that brings together the richness of lobster and the warm spice of curry in one unforgettable pasta dish. Ideal for a special dinner or when you want to treat yourself to something extraordinary at home.
Print
Creamy Lobster Curry Pasta
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Simmering, Sautéing, Grilling
- Cuisine: Fusion
- Diet: Low Salt
Description
Rich and creamy pasta tossed in a luscious tomato-curry butter sauce with tender lobster chunks.
Ingredients
- 1/3 cup olive oil
- 5 cloves garlic, minced
- 2 tsp crushed red pepper flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp tomato paste
- 1 (28 oz) can whole San Marzano tomatoes
- 1/2 cup dry white wine or chicken broth
- 2 1/2 cups water
- 4 oz cream cheese, cubed
- 1/2 cup heavy cream or whole milk
- 1 lb long-cut pasta (e.g., fusilli or spaghetti)
- 4 lobster tails
- 8 tbsp unsalted butter
- 1 tsp yellow curry powder
- 2 tbsp fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium-low heat. Add garlic and red pepper flakes; cook for about 5 minutes until fragrant.
- Stir in tomato paste, crushed tomatoes, basil, and oregano; season with salt and pepper.
- Add wine and water; cover and let simmer while preparing the pasta and lobster.
- Add pasta to the sauce and cook, stirring occasionally, until al dente and sauce thickens, about 20 minutes.
- While pasta cooks, split lobster tails and rub with olive oil; season lightly.
- Melt butter in a pan until it browns slightly. Stir in curry powder and chopped basil.
- Grill or sear lobster, flesh side down, for about 5 minutes; flip, brush with curry butter, and cook another 3-5 minutes until done. Remove meat and chop.
- Stir cream cheese and cream into pasta until melted and creamy.
- Fold in lobster meat, drizzle with curry butter, and garnish with more basil before serving.
Notes
- Wine can be replaced with chicken broth for a non-alcoholic version.
- Cooking pasta in the sauce infuses it with more flavor and reduces cleanup.
- Curry butter adds a unique twist—extra can be saved for other seafood dishes.
- Use thawed frozen lobster tails if fresh is unavailable.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 724 kcal
- Sugar: 8 g
- Sodium: Varies
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg