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Lobster Bucatini Pasta 5 Irresistible Reasons You Must Try

Lobster Bucatini Pasta

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Lobster Bucatini Pasta offers rich flavors and a unique texture that will satisfy your hunger and delight your taste buds

Ingredients

Scale
  • 1 pound bucatini pasta
  • 2 lobster tails (about 8 ounces each), shells removed and meat chopped into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1/2 cup dry white wine
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
  • Zest of 1 lemon
  • 2 tablespoons unsalted butter, cut into small pieces
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Instructions

  • Bring a large pot of salted water to a boil. Cook the bucatini according to package directions, until al dente. Reserve 1 cup of pasta water before draining the pasta completely.
  • While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, stirring until fragrant and garlic is lightly golden, about 1-2 minutes. Avoid burning the garlic.
  • Add lobster pieces to the skillet and cook for 3-4 minutes until just opaque. Stir occasionally for even cooking.
  • Pour in white wine, increase heat to medium-high, and let the liquid reduce by half, about 3 minutes. Toss in halved cherry tomatoes and cook another 2 minutes until they begin to soften.
  • Add the drained pasta to the skillet with lobster and tomatoes. Toss everything together gently.
  • Add lemon zest, chopped parsley, and butter pieces. Stir carefully until butter melts and everything is coated evenly. Add reserved pasta water as needed for a silky texture.
  • Season with salt and freshly ground black pepper to taste. Remove from heat immediately to prevent overcooking the lobster. Serve immediately.
  • Notes

    Lobster Bucatini Pasta combines luxurious lobster flavor with firm bucatini pasta, all coated in a garlicky, buttery sauce that’s elegant yet simple to make at home.