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Lobster Bucatini Pasta Recipe

Lobster Bucatini Pasta Recipe
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This Lobster Bucatini Pasta Recipe is a seafood-rich, comforting dish combining tender lobster meat with perfectly al dente bucatini pasta. Enveloped in a luscious, flavorful sauce made from garlic, cherry tomatoes, white wine, and cream, this easy-to-make recipe balances rich and fresh flavors with a satisfying textural contrast. Ideal for impressing guests or elevating a cozy dinner, it offers gourmet quality with minimal effort and customizable options to suit various dietary preferences.

Ingredients

Scale

Seafood

  • Fresh lobster meat (cooked lobster tails or fresh lobster), about 1 lb (450 g)

Pasta

  • Bucatini pasta, 12 oz (340 g)

Sauce

  • 3 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes (adjust to taste)
  • 1 1/2 cups cherry tomatoes, fresh or canned
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 3/4 cup heavy cream or half-and-half
  • Salt, to taste
  • Black pepper, to taste

Finishing Touches

  • 2 tbsp fresh parsley, chopped (or substitute with fresh basil or thyme)
  • Zest of 1 lemon
  • Juice of 1/2 lemon

Instructions

  1. Prepare the Lobster: If using whole lobster tails, boil or steam them until fully cooked and tender. Once cooled, carefully remove the meat from the shells and chop into bite-sized pieces. For pre-cooked lobster, simply chop and set aside.
  2. Cook the Bucatini: Bring a large pot of salted water to a boil. Cook the bucatini pasta until al dente, following package instructions. Reserve about 1 cup of pasta water before draining the pasta.
  3. Make the Sauce: Heat extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant but not browned, about 1 minute. Add the cherry tomatoes and cook until they start breaking down and releasing their juices.
  4. Add Wine and Cream: Pour in the white wine to deglaze the pan, allowing it to simmer until reduced by half. Lower the heat and stir in the heavy cream or half-and-half. Allow the sauce to thicken gently, stirring occasionally.
  5. Combine Pasta and Lobster: Add the cooked lobster pieces to the sauce and gently toss. Incorporate the drained bucatini into the skillet, mixing thoroughly so every strand is coated with sauce. Adjust consistency by adding reserved pasta water a little at a time if needed.
  6. Final Touches: Season the pasta with salt, black pepper, lemon zest, and a squeeze of fresh lemon juice. Sprinkle chopped parsley on top for a fresh herbal note and vibrant color.

Notes

  • Choose quality lobster: fresh or flash-frozen lobster provides the sweetest, most tender meat.
  • Do not overcook the pasta; bucatini should be al dente for the best texture.
  • Reserve pasta water to loosen the sauce without diluting flavor.
  • Use fresh lemon zest and juice at the end to brighten and balance the rich sauce.
  • Sauté garlic gently and reduce wine slowly to avoid bitterness and develop complex flavors.

Nutrition

Keywords: lobster pasta, bucatini recipe, seafood pasta, creamy seafood pasta, easy lobster recipe, gourmet pasta, Italian seafood

Find it online: https://withnora.com/lobster-bucatini-pasta-recipe/