Lobster Cream Curry
75 Min

Lobster Cream Curry

This lobster curry is rich and creamy, definitely one for a special occasion. The creamy tangy saffron sauce feels luxurious enough to match the lobster. If you are dairy averse, substitute with coconut oil and coconut milk. The curry can also be made with shrimp or scallops. The curry is best eaten the day it is made. Enjoy it with a simple bowl of boiled rice or over pasta.
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Cook Time

75 Minutes



Step 1
In a large wide-bottomed saucepan, melt the butter and add the garlic, kari leaves, crushed cardamom, and onions.
Step 2
Cook the mixture on medium to low heat, stirring frequently or until the onions are soft and golden brown in color.
Step 3
Add the tomato puree, heavy cream, saffron, red chile and salt along with 2 cups of stock or lobster and bring to a boil. Lower the heat, cover, and let the mixture simmer for 10 to 15 minutes. The mixture should have reduced and thickened. If not, continue cooking a little longer.
Step 4
Add the garam masala and gently slide in the lobsters, simmer for just a few minutes, no more than five, then turn the heat off. Let the lobsters rest in the sauce for another 15 to 20 minutes. Serve garnished with cilantro leaves.

5 to 6 pre-cooked lobster tails (total 2.5 pounds weight)

1/2 stick of butter (4 tablespoons)

6 to 7 cloves of garlic, sliced

15 to 20 kari leaves, rough sliced

1 teaspoon whole green cardamom seeds, crushed

1 cup onions, minced

2 tablespoons tomato puree

2 cups heavy cream

2 cups lobster stock

Generous pinch of saffron

1 teaspoon red chile powder

2 teaspoons salt

1 teaspoon garam masala

1/2 cup pomegranate seeds

1 cup cilantro leaves

Notes & Variations

  • The best way to cook a live lobster is to first stun it with a hard knock. Then spear with a wooden stick and add to 4 to 5 cups of boiling water in large stockpot. Cook the whole lobsters for just 5 to 7 minutes then take them out and place in ice water to stop the cooking. Crack the shells to remove the whole tail intact. Reserve the claw meat for another use or add to the curry.
  • To make stock, simmer the bones with the water used for boiling for about 45 minutes to an hour. Strain and use.
  • Garam masala is an aromatic warm spice blend - best added at the end of a dish.
75 Min

Stock Your Pantry

You can't go wrong with saffron & shellfish.

Check out these two delicious variants below!