Lobster Bucatini Recipe

Introduction

Lobster Bucatini is a luxurious yet simple pasta dish that combines tender lobster meat with a silky, flavorful sauce. This recipe is perfect for a special dinner that feels indulgent without requiring complicated steps.

Ingredients

• 300g bucatini pasta
• 250g cooked lobster meat, chopped into large pieces
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup reserved pasta water
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, freshly shaved

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Step 2: In a large skillet, melt the butter with the olive oil over medium heat.
3. Step 3: Add the finely minced garlic and red pepper flakes, if using. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Step 4: Pour in the white wine and let it simmer for 2–3 minutes until it slightly reduces.
5. Step 5: Add the cooked lobster meat to the skillet and toss gently to warm it through without breaking it apart.
6. Step 6: Add the drained bucatini to the skillet and toss it with the lobster sauce. Gradually add reserved pasta water a little at a time to create a smooth, silky sauce that coats the pasta evenly.
7. Step 7: Season with salt and pepper to taste, and remove the skillet from heat.
8. Step 8: Stir in the chopped fresh parsley for freshness and color.
9. Step 9: Plate the pasta and garnish generously with freshly shaved Parmesan cheese.
10. Step 10: Serve immediately to enjoy at its best.

Tips & Variations

• For a richer flavor, use lobster shells to make a quick lobster stock and incorporate it instead of some pasta water.
• If you prefer a milder dish, omit the red pepper flakes.
• Swap Parmesan for Pecorino Romano for a sharper taste.
• Use fresh lobster meat if available for the best texture and flavor.

Storage

Store leftover Lobster Bucatini in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or white wine to loosen the sauce. Avoid microwaving to preserve lobster texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, thaw frozen lobster meat fully before using. Pat it dry to avoid excess moisture, which can dilute the sauce.

What is the best pasta substitute if I don’t have bucatini?

Spaghetti or linguine are great substitutes as they have a similar shape and work well with the lobster sauce.

Lobster Bucatini Recipe

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★★★★★

4.6 from 56 reviews

A luxurious and flavorful Lobster Bucatini pasta that combines tender lobster meat with a garlic-white wine butter sauce. This dish balances rich seafood notes with a hint of heat from red pepper flakes and the freshness of parsley, finished with a topping of shaved Parmesan cheese. Perfect for an elegant dinner or special occasion.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Pasta

• 300g bucatini pasta

Lobster Sauce and Toppings

• 250g cooked lobster meat, chopped into large pieces
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup reserved pasta water
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, freshly shaved

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
2. Prepare the Sauce Base: In a large skillet, melt the unsalted butter with olive oil over medium heat, creating a rich base for the sauce.
3. Sauté Garlic and Pepper Flakes: Add the finely minced garlic and red pepper flakes (if using) to the skillet and sauté for about 1 minute until fragrant but not browned.
4. Deglaze with Wine: Pour in the dry white wine and allow it to simmer gently for 2 to 3 minutes until reduced slightly, intensifying the flavor of the sauce.
5. Add Lobster Meat: Gently toss the cooked lobster meat into the skillet and warm it through without overcooking to maintain tenderness.
6. Combine Pasta and Sauce: Add the drained bucatini to the skillet, tossing it with the lobster sauce. Gradually add the reserved pasta water to achieve a silky, cohesive sauce that evenly coats the pasta.
7. Season: Taste and season with salt and freshly ground black pepper according to your preference.
8. Add Fresh Parsley: Remove the skillet from heat and toss in the chopped fresh parsley for a burst of color and freshness.
9. Plate and Garnish: Serve the pasta immediately, garnishing generously with freshly shaved Parmesan cheese for an added savory finish.
10. Serve: Present the Lobster Bucatini hot for the best flavor experience.

Notes

• Reserve some pasta water when draining to help create a smooth sauce consistency.
• Use cooked lobster meat to avoid overcooking; fresh or leftover lobster works well.
• Adjust red pepper flakes to your preferred heat level, or omit for a milder dish.
• Dry white wine such as Sauvignon Blanc or Pinot Grigio pairs best with this sauce.
• Freshly shaved Parmesan is recommended for optimal flavor and texture.

Keywords: lobster bucatini pasta, seafood pasta, garlic butter lobster, Italian pasta recipe, gourmet pasta dish