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Lobster Bucatini Pasta Recipe

Lobster Bucatini Pasta Recipe
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This Lobster Bucatini Pasta Recipe brilliantly combines the sweet, succulent meat of fresh lobster with al dente bucatini pasta in a rich, creamy sauce. Enhanced with garlic, cherry tomatoes, white wine, and fresh parsley, this elegant yet approachable dish offers perfectly balanced flavors and delightful textures, making it ideal for special occasions or a gourmet weeknight meal.

Ingredients

Scale

Seafood

  • 2 fresh lobster tails

Pasta

  • 8 ounces bucatini pasta

Sauce

  • 1 cup heavy cream
  • 3 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Garnish

  • 2 tablespoons fresh parsley, chopped
  • Optional: grated Parmesan cheese, for finishing

Instructions

  1. Prepare the Lobster: Begin by boiling or steaming the lobster tails until just cooked, about 6 to 8 minutes depending on size. Let them cool slightly, then carefully remove the meat from the shells and chop into bite-sized pieces.
  2. Cook the Bucatini: While the lobster cools, bring a large pot of salted water to a boil and cook the bucatini pasta until al dente, typically 8 to 10 minutes. Drain the pasta, reserving a cup of pasta water for the sauce.
  3. Sauté Aromatics: In a large skillet over medium heat, melt butter with olive oil, then add minced garlic and sauté until fragrant and golden, about 1 to 2 minutes. Add halved cherry tomatoes and cook until softened.
  4. Deglaze and Simmer: Pour in white wine to deglaze the pan, scraping up any flavorful bits from the bottom. Let it reduce by half, then stir in heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly.
  5. Combine Pasta and Lobster: Add cooked bucatini and lobster meat to the creamy sauce. Toss gently to combine, adding reserved pasta water a little at a time if the sauce needs loosening.
  6. Final Touches: Season with salt and pepper to taste, sprinkle fresh parsley over the top, and optionally finish with a dusting of grated Parmesan cheese before serving immediately.

Notes

  • Don’t overcook lobster: Keep it tender by removing from heat as soon as it turns opaque.
  • Save pasta water: It’s rich in starch and helps emulsify the sauce for perfect clinginess.
  • Use quality pasta: Bucatini with firm texture will hold up best against the creamy sauce.
  • Fresh herbs matter: Add them at the end for maximum flavor impact and vibrant color.
  • Balance acidity: Taste and adjust the white wine and tomatoes to keep the sauce lively but smooth.

Nutrition

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

Find it online: https://sophiespace.com/lobster-bucatini-pasta-recipe-4/