Lobster Pasta with Peppery Sauce and Cilantro

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Pasta is often cooked with seafood to make it more rich and fulfilling. Today's pasta recipe includes delicious lobster with a unique peppery sauce and generous amount of cilantro. You can use any edible lobster variant for this recipe as the accompanying sauce enhances its flavor to a greater extent. One can also experiment with the kind of pasta used in this recipe. I prefer spaghetti as it tastes best with seafood. Vegetarians can replace lobster with tofu and mushrooms. We've used three kinds of peppers for the sauce which makes it quite spicy and hot. You can omit one of them to prepare a slightly mild version of this pasta. Sometimes, I make this same recipe replacing pasta with a good quality rice cereal.

Lobster Pasta with Peppery Sauce and Cilantro
Lobster Pasta with Peppery Sauce and Cilantro
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Spicy pasta and lobster recipe

Enjoy this peppery and fulfilling pasta preparation which consists of fresh and delicious lobster seasoned with hot and spicy sauce and fresh cilantro leaves.

Preparation Time: 25 minutes
Cooking time: 30 minutes
Servings: 5

Ingredients:
  • 350 gm spaghetti
  • 1 large red king lobster
  • 4 to 5 jalapenos (mashed)
  • 6 to 8 black pepper (coarsely ground)
  • 1/2 cup red bell peppers (mashed)
  • 2 tsp red curry paste
  • 1/2 cup coconut milk (first extract)
  • 1/4 cup Parmesan cheese
  • 1 tsp ginger garlic paste
  • 2 tsp onion puree
  • 1/2 tsp lime juice
  • few drops of balsamic vinegar
  • bunch of cilantro (finely chopped)
  • 4 to 5 tsp refined cooking oil
  • salt to taste

Instructions:

  1. Wash lobster well under running water and cut it into 6 to 7 pieces.
  2. Boil spaghetti in plain water for about 3 minutes. Drain all the water and keep the spaghetti aside.
  3. Heat 4 tsp oil in a large wok.
  4. Add onion puree and saute for about a minute.
  5. Add ginger garlic paste and stir fry for 2 more minutes.
  6. Mix mashed bell peppers and jalapenos in a bowl with black pepper and salt.
  7. Add it to the wok and stir fry for half a minute.
  8. Add red curry paste with balsamic vinegar and lobster pieces.
  9. Sprinkle lime juice from top and stir fry on a high flame for about 2 to 3 minutes.
  10. Add coconut milk and let it simmer for about 6 to 7 minutes.
  11. Add spaghetti with grated Parmesan cheese and switch off the flame.
  12. Garnish with chopped cilantro and serve hot.

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