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Lobster Bucatini

Indulge in Luxurious Lobster Bucatini in Minutes

This Lobster Bucatini recipe combines tender lobster meat and bucatini in a rich garlic-butter sauce, perfect for impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10 ounces Bucatini Pasta Substitute with spaghetti or linguine if desired.
For the Sauce
  • 2 tablespoons Unsalted Butter Can substitute with olive oil.
  • 1 tablespoon Olive Oil Omit if using only butter.
  • 3 cloves Garlic Use fresh, minced garlic.
  • 1 teaspoon Red Pepper Flakes Optional; adds heat.
  • 1/2 cup Dry White Wine Use Sauvignon Blanc or substitute with broth.
  • 1/2 cup Reserved Pasta Water Helps achieve silkiness.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Lobster
  • 1 cup Cooked Lobster Meat Ensure it's thawed and patted dry.
For Garnishing
  • 1/4 cup Fresh Parsley Substitute with basil or chives.
  • 1/4 cup Parmesan Cheese Substitute with Pecorino Romano or omit.

Equipment

  • large pot
  • skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Once boiling, gently add the bucatini pasta and cook for 9-11 minutes until al dente.
  2. In a large skillet, combine 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat. Allow the butter to melt fully.
  3. Add 3 minced garlic cloves and a pinch of red pepper flakes to the skillet. Sauté for about 1 minute until fragrant but not browned.
  4. Pour in 1/2 cup of dry white wine, allowing it to simmer for 2-3 minutes.
  5. Gently toss in 1 cup of thawed and patted dry cooked lobster meat into the skillet.
  6. Carefully add the drained bucatini to the skillet, gently tossing to combine.
  7. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley. Season with salt and pepper.
  8. Plate the Lobster Bucatini generously and garnish with freshly shaved Parmesan cheese and extra parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2.5mg

Notes

Avoid overcooking the lobster; use reserved pasta water for sauce texture; cook bucatini al dente; always opt for fresh garlic.

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