Lobster Bucatini Recipe

Introduction

This Lobster Bucatini recipe brings together tender lobster meat and al dente bucatini in a flavorful garlic and white wine sauce. It’s a simple yet elegant dish perfect for special occasions or when you want to impress with minimal fuss.

Ingredients

• 300g bucatini pasta
• 250g cooked lobster meat, chopped into large pieces
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup reserved pasta water
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, freshly shaved

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Step 2: In a large skillet, melt butter with olive oil over medium heat.
3. Step 3: Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
4. Step 4: Pour in the white wine and let simmer for 2–3 minutes until slightly reduced.
5. Step 5: Add the cooked lobster meat, tossing gently to warm through.
6. Step 6: Add the drained bucatini to the skillet, tossing it with the sauce. Add reserved pasta water a little at a time to create a silky, cohesive sauce.
7. Step 7: Season with salt and pepper to taste.
8. Step 8: Remove from heat and toss in the chopped parsley.
9. Step 9: Plate the pasta and garnish generously with shaved Parmesan cheese.
10. Step 10: Serve immediately.

Tips & Variations

• Use freshly cooked lobster if possible for the best flavor and texture.
• If you prefer a creamier sauce, add a splash of heavy cream after the wine has reduced.
• Switch parsley for fresh basil or chives for a different herbal note.
• Skip the red pepper flakes if you want a milder dish, or increase them for extra heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or white wine to loosen the sauce and avoid drying out the lobster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster meat for this recipe?

Yes, frozen lobster meat works well. Thaw it completely before adding to the sauce to avoid excess moisture.

What can I substitute for bucatini pasta?

If bucatini isn’t available, thick spaghetti or linguine are great substitutes that hold the sauce nicely.

Lobster Bucatini Recipe

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★★★★★

4.7 from 64 reviews

Lobster Bucatini is a luxurious pasta dish featuring al dente bucatini tossed with tender cooked lobster meat in a rich and silky garlic, butter, and white wine sauce, finished with fresh parsley and shaved Parmesan cheese for an elegant and satisfying meal.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 300g bucatini pasta

Seafood

• 250g cooked lobster meat, chopped into large pieces

Sauce

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup reserved pasta water
• Salt and pepper, to taste

Garnish

• 1/4 cup fresh parsley, chopped
• 1/4 cup Parmesan cheese, freshly shaved

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1/2 cup of the pasta water before draining the pasta.
2. Prepare Sauce Base: In a large skillet, melt the unsalted butter with olive oil over medium heat to create the flavorful base for the sauce.
3. Sauté Aromatics: Add finely minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
4. Deglaze with Wine: Pour in the dry white wine and let it simmer for 2 to 3 minutes until the liquid slightly reduces and intensifies the sauce flavors.
5. Warm Lobster: Add the cooked lobster meat to the skillet, gently tossing it to warm through without overcooking.
6. Toss Pasta and Finish Sauce: Add the drained bucatini to the skillet. Toss the pasta with the lobster and sauce, gradually adding the reserved pasta water a little at a time to create a silky, cohesive sauce that coats the pasta evenly.
7. Season: Adjust seasoning by adding salt and pepper to taste, balancing the flavors of the dish.
8. Add Fresh Herbs: Remove the skillet from heat and toss in the chopped fresh parsley, infusing the dish with a fresh herbal note.
9. Plate the Dish: Portion the pasta onto plates and garnish generously with freshly shaved Parmesan cheese for a savory finishing touch.
10. Serve: Serve the Lobster Bucatini immediately while hot to enjoy the full richness and texture of the dish.

Notes

• Reserve some pasta water to help emulsify and bind the sauce to the pasta.
• Use cooked lobster meat to prevent overcooking; fresh or leftover lobster works well.
• Adjust red pepper flakes based on your heat preference or omit for a milder dish.
• Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for best flavor.
• Parmesan cheese adds a salty, umami finish but can be omitted for a lighter option.

Keywords: Lobster Bucatini, Pasta with Lobster, Italian Seafood Pasta, Bucatini recipe, Lobster pasta sauce, Garlic butter pasta, White wine pasta sauce