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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.

Ingredients

Scale

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

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