Bucatini All'astice Recipe

Prepare lobster

If lobster is live, humanely dispatch by chilling in the freezer for 15–20 minutes, then split or have the fishmonger prepare tails and claws. Reserve shells (body, claws, knuckles, tail shell). Remove meat from tails and claws, keeping whole pieces where possible; reserve meat chilled and set aside in the refrigerator. Roughly chop any soft body parts and set with shells for the stock.

Make lobster stock

In a large pot over medium-high heat, add 1 tablespoon (15 ml) neutral oil if needed and add lobster shells and chopped body parts. Toast shells for 3–4 minutes until fragrant and lightly browned. Add carrot, celery, onion, bay leaves and peppercorns; cook 2–3 minutes. Pour in white wine and simmer 2 minutes to reduce slightly. Add cold water and the 12 g salt, bring to a gentle simmer (do not vigorously boil) and skim any foam. Reduce heat to maintain a gentle simmer and cook 25–30 minutes to extract flavor. Strain stock through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids and keep stock warm; you should have roughly 600–800 ml usable lobster stock. Taste and adjust seasoning lightly — lobster stock should be subtly seasoned because sauce will concentrate.

Roast tomatoes

Preheat oven to 220°C (425°F). On a rimmed baking sheet, toss 800 g cherry tomatoes and 6 peeled garlic cloves with 60 ml olive oil, 8 g salt, 1 tsp black pepper and 1 tsp red pepper flakes (if using). Spread in a single layer and roast 20–25 minutes, until skins burst and some edges caramelize. Remove from oven and let cool slightly.

Purée and cook sugo

Transfer roasted tomatoes and garlic to a blender or use an immersion blender in a deep bowl and purée until mostly smooth (leave some texture). In a wide sauté pan over medium heat, add 1 tbsp (15 g) butter or 1 tbsp oil and warm 15 g tomato paste for 1 minute, stirring to caramelize slightly. Add the puréed tomatoes and bring to a gentle simmer. Add 200–250 ml of the warm lobster stock to loosen and deepen flavor. Simmer 6–8 minutes to concentrate, taste, and adjust seasoning with additional salt or pepper as needed. Stir in torn basil and chopped parsley off heat.

Cook bucatini

Bring a large pot of water to a rolling boil and add 12 g sea salt. Add 400 g bucatini and cook until al dente according to package timing (usually 8–10 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta.

Combine pasta with sugo and lobster

Return the sauté pan with the sugo to medium heat. Add 30 g butter and 15 ml olive oil to the sauce, then add about half of the reserved pasta water (120–150 ml) and bring to a gentle simmer. Add the drained bucatini directly to the pan and toss to coat, using tongs to work sauce into the hollow centers. Add the reserved lobster meat (cut into bite-size pieces if large) and gently fold through, heating through for 1–2 minutes — avoid overcooking lobster. If sauce seems tight, add more pasta water or 50–100 ml lobster stock to achieve a glossy, saucy coating.

Finish and plate

Off heat, stir in 15 ml lemon juice and 1 tsp lemon zest to brighten the dish. Taste and season with additional salt and pepper if needed. Divide bucatini among 4 warm plates, spoon extra roasted tomato sugo over top and drizzle a little extra-virgin olive oil. Garnish with microgreens or extra basil and a small pat of butter if desired. Serve immediately.