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Lobster Bucatini

Elegant seafood pasta made with tender lobster, bucatini noodles, and a rich tomato butter sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz bucatini pasta
  • 2 lobster tails
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 shallots finely diced
  • 4 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 0.5 cup white wine
  • 1 cup crushed tomatoes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 lemon zested
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Large skillet
  • Tongs
  • Cutting board

Method
 

  1. Boil lobster tails for 5–6 minutes until bright red and opaque. Remove meat and chop.
  2. Cook bucatini pasta in salted water until al dente. Reserve 1/4 cup pasta water and drain.
  3. Heat olive oil and butter in a large skillet. Cook shallots for 2–3 minutes.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Pour in white wine and simmer for 2 minutes.
  6. Add cherry tomatoes, crushed tomatoes, salt, pepper, and red pepper flakes. Simmer 6–8 minutes.
  7. Stir in lobster meat and cook for 2–3 minutes.
  8. Add cooked bucatini and reserved pasta water. Toss until coated.
  9. Finish with lemon zest and parsley. Serve immediately.

Notes

Avoid overcooking lobster to keep it tender. Add lemon zest at the end for brightness.