Description
Lobster Bucatini Pasta is a luxurious yet quick dish that combines the sweet, tender lobster meat with al dente bucatini pasta. Featuring a silky sauce made from butter, olive oil, garlic, cherry tomatoes, and white wine, it delivers a perfectly balanced flavor and texture ideal for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- Fresh Lobster meat – about 1 lb, cooked and chopped
- Bucatini Pasta – 12 oz
- Garlic – 3 cloves, minced
- Cherry Tomatoes – 1 cup, halved
- Butter – 3 tbsp
- Olive Oil – 2 tbsp
- White Wine – 1/2 cup (dry white wine such as Sauvignon Blanc or Pinot Grigio)
- Fresh Parsley – 1/4 cup, chopped
- Red Pepper Flakes – 1/4 tsp (optional)
- Salt – to taste
- Black Pepper – to taste
Instructions
- Prepare and Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package directions until just al dente. Reserve about a cup of pasta water, then drain the pasta and set aside.
- Sauté the Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and red pepper flakes if using, sautéing until fragrant but not browned, about 1-2 minutes.
- Add Cherry Tomatoes and Wine: Toss in halved cherry tomatoes and cook until they begin to soften and release their juices. Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
- Incorporate the Lobster Meat: Add the lobster meat to the skillet, stirring gently to warm through and combine with the aromatic sauce.
- Combine Pasta and Sauce: Add the cooked bucatini to the skillet, tossing everything together over low heat. Pour in reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta perfectly.
- Finish with Fresh Herbs and Seasoning: Sprinkle chopped fresh parsley over the pasta, adjust salt and pepper to taste, then remove from heat and serve immediately.
Notes
- Use fresh lobster where possible for the best texture and flavor; pre-cooked lobster is convenient but less optimal.
- Don’t overcook the bucatini; it should be al dente to complement the lobster’s tenderness.
- Reserve pasta water when draining to help loosen the sauce and ensure it clings well to the pasta.
- Add red pepper flakes gradually to maintain a balanced flavor without overpowering the lobster.
- Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Lobster pasta, Bucatini, seafood pasta, quick gourmet meal, luxury pasta dish
