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Lobster Bucatini

A creamy pasta dish featuring sweet lobster, garlic, and a hint of white wine that transforms your kitchen into a cozy Italian bistro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1 pound bucatini pasta
  • 2 whole lobster tails thawed and meat removed
For the Sauce
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 4 cloves garlic (minced finely)
  • 2 whole shallots (diced small)
  • ½ cup white wine
  • ½ cup heavy cream
  • 1 whole lemon (zest and juice from half)
  • ½ teaspoon crushed red pepper flakes (optional)
  • ¼ cup fresh parsley (chopped)
  • 1 handful fresh basil leaves (torn)
  • to taste black pepper
  • to taste salt (for pasta water)
  • 1 cup cherry tomatoes (halved)
  • 1 handful baby spinach (optional)
  • roasted red peppers (sliced)
  • shrimp or scallops (optional mix-ins)

Method
 

Preparation
  1. Thaw the lobster tails, remove the meat, and cut it into even bite-sized chunks.
Cooking
  1. Cook the bucatini in salted water until nearly done, saving some pasta water.
  2. In a pan, sauté garlic and shallots in butter and olive oil, then deglaze with white wine.
  3. Add the lobster pieces to the pan and sear gently until they turn opaque and tender.
  4. Mix pasta with the sauce, lobster, and herbs; toss until coated and glossy, then serve immediately with a sprinkle of Parmesan.

Notes

This dish tastes best fresh, but if there are leftovers, store them in the fridge for 1-2 days or freeze for up to 3 months. Reheat on low heat, adding a splash of cream or pasta water for creaminess. Timing is important, don’t overcook the lobster, and feel free to swap basil with other herbs. For a healthier twist, use whole wheat bucatini.