Lobster Bucatini Recipe
Make Lobster Bucatini Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Lobster
Sauce
Method
Cooking Pasta
- 1
Prepare the Water
Fill a large pot with water, add 2 tsp of salt, and bring to a rolling boil.
- 2
Cook the Bucatini
Add 400 grams of bucatini pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
Preparing the Lobster
- 4
Cook the Lobster
In a large skillet, melt 3 tablespoons of butter over medium heat. Add 2 pieces of lobster tails and cook for about 5-6 minutes, turning occasionally until they are opaque and cooked through.
- 5
Add Aromatics
To the skillet, add 4 minced garlic cloves, 2 finely chopped shallots, and 1 tsp of red pepper flakes. Sauté for another 2-3 minutes until fragrant.
Making the Sauce
- 6
Deglaze with Wine
Pour in 150 ml of white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.
- 7
Add Cream and Seasoning
Stir in 200 ml of heavy cream, 2 tablespoons of lemon juice, 1 tsp of salt, and 1 tsp of black pepper. Allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
Combining Ingredients
- 8
Combine Pasta and Sauce
Add the drained bucatini pasta to the skillet with the sauce. Toss well to coat the pasta, adding reserved pasta water as needed to achieve desired sauce consistency.
- 9
Finish with Lobster
Chop the cooked lobster tails into bite-sized pieces and gently fold them into the pasta. Sprinkle with 2 tablespoons of chopped fresh parsley before serving.