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Lobster Bucatini

A creamy, indulgent Lobster Bucatini that can be prepared in under 30 minutes, combining fresh lobster meat with silky pasta in a buttery white wine sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 800
Ingredients Method Notes

Ingredients
  

Pasta and Lobster
  • 1 pound bucatini pasta
  • 2 whole lobster tails Thaw before using.
Sauce Ingredients
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 4 cloves garlic
  • 2 whole shallots
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1 whole lemon Use juice and zest.
  • 1/2 teaspoon crushed red pepper flakes Optional for heat.
  • 1/4 cup fresh parsley Chopped for garnish.
  • 1 handful fresh basil leaves For flavor.
  • Grated Parmesan cheese For serving.
  • Black pepper Freshly cracked to taste.
  • Salt To taste.
  • 1 cup cherry tomatoes Halved for freshness.
  • 1 handful baby spinach (optional)
  • Roasted red peppers (optional mix-ins)
  • Shrimp or scallops (optional mix-ins)

Method
 

Preparation
  1. Thaw the lobster tails, remove the meat, and cut it into even bite-sized chunks.
  2. Cook the bucatini in salted water until nearly done, reserving some pasta water.
Cooking
  1. Sauté garlic and shallots in butter and olive oil, then deglaze with white wine.
  2. Add the lobster pieces to the pan and sear until opaque.
  3. Mix pasta with the sauce, lobster, and herbs, toss and serve immediately with Parmesan.

Notes

Serve in a deep bowl and top with fresh herbs and a lemon wedge. Pair with a salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days.