Creamy Tomato and Curry Butter Lobster Pasta
Ingredients
The sauce
-
⅓
cup
olive oil
-
5
cloves
garlic, minced or grated
-
2
teaspoons
crushed red pepper flakes
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
to taste
salt and pepper
-
2
tablespoons
tomato paste
-
1
can
whole San Marzano tomatoes (28 ounces)
-
½
cup
white wine
-
2½
cups
water
-
4
ounces
cream cheese, cubed
-
½
cup
cream or whole milk
-
1
pound
long cut pasta (e.g., Fusilli Col Buco)
-
2
tablespoons
fresh basil, chopped
The lobster
-
4
lobster tails
-
8
tablespoons
unsalted butter
-
1
teaspoon
spicy yellow curry powder
-
to taste
salt
Instructions
- Heat olive oil in a large pot over medium-low heat and add garlic and chili flakes, cooking until fragrant.
- Stir in tomato paste, tomatoes, basil, and oregano, then add white wine and water. Cover and simmer.
- About 20 minutes before serving, add pasta to the sauce and simmer until cooked through.
- Prepare the lobster by cutting the tails in half, rubbing with olive oil, and seasoning.
- Melt butter in a small saucepan, allowing it to brown slightly, then stir in curry powder, salt, and basil.
- Grill the lobster tails until shells are bright red, brushing with curry butter.
- Once pasta is cooked, stir in cream cheese and cream until melted, then toss in the lobster.
- Top with fresh basil and drizzle with remaining curry butter before serving.
Nutrition Facts (estimated)
Servings
6
Calories
724
Total fat
45g
Total carbohydrates
55g
Total protein
35g
Sodium
800mg
Cholesterol
150mg
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