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delicious lobster bucatini recipe

Delicious Lobster Bucatini Recipe

Indulge in a truly special meal with this delicious lobster bucatini recipe, a sophisticated yet surprisingly approachable dish that brings the elegance of seafood pasta right into your kitchen. This recipe is your ticket to a restaurant-quality experience without the hefty price tag, offering an unforgettable culinary adventure.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Entree
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bucatini pasta
  • 1.5 pounds fresh or frozen cooked lobster meat picked from the shells and roughly chopped
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup dry white wine like Pinot Grigio or Sauvignon Blanc
  • 1/4 cup fresh lemon juice
  • 1 pint cherry tomatoes halved
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley chopped, plus more for garnish
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • to taste salt
  • to taste freshly ground black pepper

Equipment

  • Large pot
  • Large skillet
  • Serving bowls

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.
    1 pound bucatini pasta, to taste salt
  2. If using fresh lobster, steam or boil it until just cooked through. Once cooled slightly, extract the meat from the shells and chop it into bite-sized pieces. If using pre-cooked lobster meat, ensure it's thawed and chopped.
    1.5 pounds fresh or frozen cooked lobster meat
  3. While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute until fragrant, being careful not to burn the garlic. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
    4 tablespoons unsalted butter, 2 tablespoons olive oil, 4 cloves garlic, 1/4 teaspoon red pepper flakes, 1 pint cherry tomatoes
  4. Pour in the white wine and lemon juice. Increase the heat to medium-high and let the wine simmer and reduce by about half, scraping up any browned bits from the bottom of the skillet, for about 2-3 minutes.
    1/2 cup dry white wine, 1/4 cup fresh lemon juice
  5. Reduce the heat to medium-low. Stir in the heavy cream and the chopped lobster meat. Gently toss to coat the lobster in the sauce and allow it to heat through for 1-2 minutes. Do not overcook the lobster, as it can become tough.
    1/4 cup heavy cream, 1.5 pounds fresh or frozen cooked lobster meat
  6. Add the drained bucatini to the skillet with the lobster sauce. Toss well to coat all the pasta. If the sauce seems too thick, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency. The starches in the pasta water will help emulsify the sauce.
    1 pound bucatini pasta, to taste salt
  7. Season the delicious lobster bucatini generously with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley.
    to taste salt, to taste freshly ground black pepper, 2 tablespoons fresh parsley
  8. Divide the delicious lobster bucatini among serving bowls. Garnish with extra chopped fresh parsley and a drizzle of olive oil or a squeeze of fresh lemon juice, if desired. Serve immediately.
    2 tablespoons fresh parsley, 2 tablespoons olive oil, 1/4 cup fresh lemon juice

Notes

This dish is best enjoyed fresh. Storing and reheating instructions are provided in the article.