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Creamy Lobster Bucatini

Thick bucatini noodles tossed in a rich garlic butter cream sauce with tender chunks of fresh lobster meat. A restaurant-quality meal ready in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1 lb bucatini pasta or thick spaghetti
  • 1.5 lbs lobster tails shells removed, meat chopped
  • 4 tbsp unsalted butter divided
  • 1 tbsp olive oil
The Sauce
  • 4 cloves garlic minced
  • 0.5 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese freshly grated
  • 1 tbsp lemon juice plus zest of half lemon
  • 0.25 cup fresh parsley chopped
  • 0.5 tsp red pepper flakes optional

Equipment

  • Large Pot
  • Large Skillet
  • Kitchen Shears
  • Tongs

Method
 

  1. Bring a large pot of salted water to a boil. Cook bucatini to al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, remove lobster meat from shells and chop into 1-inch chunks. Pat dry and season with salt and pepper.
  3. In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat. Add lobster and cook 2-3 minutes until just opaque. Remove lobster and set aside.
  4. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes, sautéing for 1 minute.
  5. Deglaze pan with white wine, scraping up browned bits. Simmer for 2 minutes to reduce.
  6. Stir in heavy cream and simmer for 3-4 minutes until slightly thickened. Lower heat and whisk in Parmesan, lemon juice, and lemon zest.
  7. Add drained pasta to the sauce. Toss to coat, adding reserved pasta water a splash at a time if needed to reach desired consistency.
  8. Gently fold the lobster meat back in to warm through. Garnish with fresh parsley and serve immediately.

Notes

Use cold water lobster tails for the sweetest meat. Do not overcook the lobster in the first step as it will cook further when added back to the hot sauce.