Description
A luxurious Lobster Bucatini recipe featuring tender cooked lobster meat tossed with bucatini pasta in a rich garlic, butter, and white wine sauce, garnished with fresh parsley and Parmesan cheese. Perfect for a flavorful seafood pasta dinner.
Ingredients
Scale
For the Pasta:
- 300g bucatini pasta
- 250g cooked lobster meat, chopped
For the Sauce:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup non-alcoholic white wine
- 1/2 cup reserved pasta water
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, shaved
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the Sauce Base: In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the non-alcoholic white wine and let it simmer for 3-4 minutes, allowing the alcohol to cook off and the liquid to reduce slightly, concentrating the flavors.
- Add Lobster and Pasta Water: Stir in the chopped cooked lobster meat along with the reserved pasta water. Mix well and cook for an additional 2-3 minutes to warm the lobster and combine flavors.
- Combine Pasta and Season: Add the cooked bucatini to the skillet and toss gently to coat with the sauce. Season with salt and freshly ground black pepper to taste. Remove from heat and garnish with chopped fresh parsley and shaved Parmesan cheese before serving.
Notes
- Reserve pasta water as it helps to loosen the sauce and bind it to the pasta.
- Use freshly minced garlic and good quality butter for best flavor.
- Adjust red pepper flakes according to your spice preference.
- For a non-alcoholic option, use non-alcoholic white wine as suggested or substitute with white grape juice diluted with a little vinegar.
- Serve immediately to enjoy the lobster at its best texture and flavor.
