Creamy Tomato and Curry Butter Lobster Pasta.
So this is the Valentines Day recipe for all the guys…
Yep, those nice guys out there who are trying to be all sweet and cook a fancy Valentine’s Day meal. If you happen to have (or be) one of those guys, might I just say to the girls, you are very lucky, you should probably hold on tight. Any guy that wants to cook for his girl is a keeper in my book.
All the guys I know think girls should be in the kitchen and guys on the couch. Yeah, I know, what era are they from? Maybe I should find some better guys to hang out with? Yup, ah huh. That’s for sure.
ANYWAY, this pasta, this recipe and really this idea, should all be credited to my cousins, Maggie and Abby (Heyyy). The idea for a “Man Proof” pasta was all Maggie’s idea (aka Marge). She’s the only one of us three girls with an actual boyfriend, but umm Abby and I both agreed that we’d like to find us a man who could make us some fancy lobster pasta, so I went with.
Now obviously, anyone can (and should) make this, especially anyone just looking for a really good, really easy meal. But if there are any guys out there reading, I am thinking you will get major bonus points if you make this.
Promise, you can do it.
It took me a while to actually decide on the flavors I wanted for this pasta, I had so many ideas – just ask my cousins. I think I texted them like twenty different ideas. Thankfully they are totally cool and don’t get annoyed by my constant texting… and they have good taste, so we figured it out.
We kept coming back to the classic creamy tomato, so I just took that idea and basically made it easier and with a little Indian twist, that pretty much makes ALL THE DIFFERENCE.
Hello. Basil Curried Butter…all toasty and browned.
I contemplated using cilantro because I love it, but I love basil just a little more, so basil it was. Trust me on this, the butter is everything.
I mean, lobster and butter? They just go hand in hand. Throw in some spicy curry powder and basil? Yup. Perfection.
Here’s the thing, this pasta is so easy, but it does have some steps. I know an idiot proof recipe shouldn’t have a whole lot of steps (and this doesn’t), but there is always a little work when lobster is involved.
The sauce is SIMPLE. Just cook some garlic in oil, add some tomatoes, basil and wine (yup, yup) and simmer. You even get to cook the pasta right in the sauce, which ends up making this a two pot meal. You can simmer the sauce for however long you you’d like, but the pasta only needs twenty minutes to cook, so just be sure that if you are making the sauce early in the day, not to add the pasta until right before serving.
While the pasta is cooking, you’re gonna need to be searing the lobster tails. I did mine in a grill pan, but a grill or cast iron skillet will work just as well. I think the easiest and tastiest way to cook lobster is to cut it in half, grill it and then slather it in butter. I mean, so good.
Once the pasta is cooked and the lobster is grilled, just toss it all together and DONE. See, pretty easy, right? And no crazy odd ingredients either!!
Told you guys, you can do this.
Also, bottom line of this post? If your guy makes this creamy tomato and curry butter lobster pasta for you?
Idiot Proof Creamy Tomato and Curry Butter Lobster Pasta.
- 1/3 cup olive oil
- 5 cloves garlic minced or grated
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon dried basil & oregano
- salt and pepper taste
- 2 tablespoons tomato paste
- 1 ounce can whole san marzano tomatoes 28
- 1/2 cup white wine
- 2 1/2 cups water
- 4 ounces cream cheese cubed
- 1/2 cup cream or whole milk
- 1 pound long cut pasta I used Fusilli Col Buco
- 4 lobster tails
- 8 tablespoons unsalted butter
- 1 teaspoon spicy yellow curry powder
- salt to taste
- 2 tablespoons fresh basil chopped + more for serving
- Heat the olive oil over medium-low heat in a large pot. Add the garlic and chili flakes and cook for 5 minutes or until the garlic is fragrant. Watch the garlic carefully, if it burns you have to start over.
- Stir in the tomato paste, tomatoes (crushing them with your hands as you add them), basil and oregano Stir to combine. Add the white wine and water, cover and simmer until ready to cook the pasta. About 20 minutes before serving, add the pasta (breaking it up if needed) to the sauce and simmer for 20 minutes until pasta is cooked through and the sauce is reduced.
- Meanwhile, cook the lobster. Use kitchen shears or a very sharp knife, cut the tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.
- Add the butter to a small saucepan over medium heat and melt. Allow the butter to cook and brown slightly. Reduce the heat and stir in the curry powder, salt and basil. Keep warm at a low heat
- Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and brush with the curry butter. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove from the heat. Remove the lobster from its shell and dice into bite size pieces. Once the pasta is cooked, stir in the cream cheese and cream until melted. Toss in the lobster.
- Top the pasta with fresh basil and drizzle with any remaining curry butter. Enjoy! Eat the leftovers all week long!
He’s KEEPER. Pasta, butter, lobster – great guy. YES.