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–+ servings
Lobster Bucatini

Decadent Lobster Bucatini for a Taste of Gourmet Bliss

This Lobster Bucatini transforms an ordinary evening into an extraordinary experience with succulent lobster and silky garlic-butter sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Bucatini Pasta Substitution: Linguine or spaghetti can be used.
For the Sauce
  • 1 cup Cooked Lobster Meat Prep Note: Ensure lobster is thawed and patted dry.
  • 2 tbsp Unsalted Butter Substitution: Use additional olive oil for a dairy-free option.
  • 1 tbsp Olive Oil Essential for a well-balanced fat content in the sauce.
  • 4 cloves Garlic Use fresh minced garlic for the best taste.
  • 1/4 tsp Red Pepper Flakes Leave out if you prefer a milder flavor.
  • 1/2 cup Dry White Wine Recommended: Sauvignon Blanc, Pinot Grigio, or Chardonnay.
  • 1/2 cup Reserved Pasta Water Be sure to reserve before draining pasta.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For the Garnish
  • 1/4 cup Fresh Parsley Finely chopped for best incorporation.
  • 1/2 cup Parmesan Cheese Substitution: Pecorino Romano or Grana Padano work equally well.

Equipment

  • large pot
  • Skillet

Method
 

Step-by-Step Instructions for Lobster Bucatini
  1. Bring a large pot of salted water to a rolling boil, then add the bucatini pasta. Cook for about 9–11 minutes, or until it reaches al dente texture. Reserve ½ cup of pasta water before draining.
  2. In a large skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat.
  3. Add 4 minced garlic cloves and a pinch of red pepper flakes. Sauté for about 1 minute until the garlic becomes fragrant.
  4. Pour in ½ cup of dry white wine and simmer for 2–3 minutes, or until it reduces by half.
  5. Gently fold in 1 cup of cooked lobster meat into the sauce, stirring gently for about 1–2 minutes.
  6. Carefully add the drained bucatini pasta to the skillet, using tongs to toss it with the lobster and sauce.
  7. Season with salt and freshly cracked black pepper to taste, then fold in a handful of finely chopped fresh parsley.
  8. Plate the Lobster Bucatini, garnishing with shaved Parmesan, and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 54gProtein: 22gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

For best flavor, use freshly cooked lobster meat. Avoid overcooking garlic to prevent bitterness. Gradually add reserved pasta water to achieve silky sauce consistency.

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