Lobster Bucatini Recipe
Caribbean lobster tail sautéed with white wine and tossed with Bucatini pasta in a garlic and tarragon infused Parmesan cream sauce. Finished with a white truffle oil spritz and served with your choice of side salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the lobster
In a pot of boiling salted water, cook the lobster tails for about 5-7 minutes until cooked through. Remove and let cool, then extract the meat and chop into chunks.
Cook the bucatini
In the same pot, cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Make the sauce
In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, allowing it to reduce slightly.
Combine ingredients
Add the heavy cream, tarragon, and Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water until desired consistency.
Toss the pasta
Add the cooked bucatini and lobster chunks to the sauce. Toss well to coat. Season with salt and black pepper to taste.
Finish and serve
Drizzle with white truffle oil before serving. Enjoy with a side salad of your choice.
