Description
This Lobster Bucatini Pasta is a luxurious, restaurant-quality dish made with tender lobster meat, al dente bucatini, and a rich, creamy tomato sauce infused with garlic, white wine, and herbs. Perfect for a romantic dinner or special occasion.
Ingredients
- 340g (12 oz) bucatini pasta
- 2 lobster tails (about 400g total), cooked and chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup dry white wine
- 1 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil and cook bucatini according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallot, cooking until fragrant and translucent, about 2 minutes.
- Pour in the white wine and simmer for 2–3 minutes until slightly reduced.
- Stir in tomato puree and red pepper flakes (if using). Let simmer for 5–7 minutes until thickened slightly.
- Add the heavy cream, stirring to combine, and season with salt and black pepper.
- Toss in the cooked bucatini and reserved pasta water, stirring until evenly coated.
- Add the lobster meat and Parmesan cheese, gently folding until the lobster is warmed through and the sauce coats the pasta evenly.
- Remove from heat, garnish with chopped parsley, and serve with lemon wedges.
Notes
- Use fresh lobster for the best flavor, but pre-cooked or frozen lobster tails also work well.
- If you prefer a lighter sauce, omit the cream and use a splash of pasta water instead.
- Bucatini can be substituted with spaghetti or linguine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian