Lobster Bucatini Recipe
Butter-poached petite cold water tails, lobster vodka sauce, creamy burrata, crisp prosciutto
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Ingredients
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Pasta
Lobster
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Lobster Preparation
- 2
Butter-Poach Lobster
In a skillet over low heat, melt the unsalted butter. Add the lobster tails and poach gently for about 5-7 minutes, or until the lobster is cooked through and opaque. Remove the lobster tails, let cool slightly, then remove the meat from the shells and chop into bite-sized pieces.
Sauce Preparation
- 3
- 4
Add Tomatoes and Vodka
Stir in the crushed tomatoes and vodka. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- 5
Finish Sauce
Lower the heat and stir in the heavy cream. Season with salt and black pepper to taste. Add the chopped fresh basil and mix well.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the cooked bucatini to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Serve Lobster
Gently fold in the butter-poached lobster meat into the pasta and sauce mixture.
- 8
Plate the Dish
Serve the Lobster Bucatini in bowls, topped with creamy burrata and crispy prosciutto slices.
