Lobster Bucatini Recipe
Lobster tail meat, tarragon infused cream, garlic, lemon, parmesan, bucatini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the bucatini pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Make the Sauce
In a large skillet over medium heat, add the minced garlic and sauté until fragrant, about 1 minute. Add the heavy cream and bring to a simmer.
- 3
Infuse the Cream
Stir in the fresh tarragon and lemon juice. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld.
- 4
Combine Lobster and Pasta
Add the lobster tail meat to the sauce, cooking until just heated through. Add the cooked bucatini to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Finish the Dish
Finish with grated Parmesan cheese, and season with salt and black pepper to taste. Serve immediately.
