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Lobster Bucatini Pasta Recipe

Lobster Bucatini Pasta Recipe
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Lobster Bucatini Pasta is an elegant yet simple dish combining succulent lobster meat with thick, hollow bucatini pasta in a garlicky, flavorful sauce. Ready in under 30 minutes, this recipe is perfect for a quick gourmet seafood dinner that impresses without stress.

Ingredients

Scale

Seafood and Pasta

  • 8 ounces fresh lobster meat (cooked and chopped)
  • 12 ounces bucatini pasta

Sauce

  • 3 garlic cloves, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup dry white wine
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Lobster: Start by cooking or using pre-cooked lobster meat. If using live lobster, boil it in salted water until bright red, then remove the claw and tail meat and chop it into bite-sized pieces. Set aside.
  2. Cook the Bucatini Pasta: Bring a large pot of salted water to a boil, then cook the bucatini pasta according to package directions until al dente. Reserve a cup of pasta water before draining, as this will help blend the sauce later.
  3. Build the Sauce Base: In a large skillet, heat extra virgin olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing just until fragrant, about 30 seconds—no browning! Toss in halved cherry tomatoes and cook until they soften and release their juice, about 5 minutes.
  4. Deglaze with White Wine: Pour in a splash of white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 3 to 4 minutes until the wine reduces slightly and becomes aromatic.
  5. Combine Pasta and Sauce: Add the drained bucatini directly into the skillet with the tomato sauce, tossing well to coat. Stir in some reserved pasta water a little at a time to loosen the sauce, achieving a silky texture that clings to every strand.
  6. Add the Lobster and Finish: Gently fold in the chopped lobster meat just to warm it through, careful not to overcook. Season with salt and freshly ground black pepper to taste. Remove from heat and stir in fresh parsley for a burst of color and flavor.

Notes

  • Use fresh lobster when possible for best texture and flavor; frozen can work but may be less tender.
  • Don’t overcook lobster; add it at the end just to warm it through to avoid a rubbery texture.
  • Reserve pasta water to help emulsify and thicken the sauce without making it heavy.
  • Use high-quality extra virgin olive oil for fruity notes that complement seafood perfectly.
  • Season gradually and taste as you go, since lobster meat adds natural saltiness.

Nutrition

Keywords: lobster pasta, bucatini, seafood dinner, quick pasta recipe, garlicky sauce, elegant dinner, easy seafood pasta

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