Lobster Bucatini Pasta (Printer-friendly)

Tender lobster and bucatini pasta in a rich garlic, tomato, and white wine sauce.

# What You’ll Need:

→ Seafood

01 - 2 live lobsters (1–1.25 lb each) or 12 oz cooked lobster meat

→ Pasta

02 - 12 oz bucatini pasta

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small shallot, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/4 tsp red pepper flakes
08 - 2 tbsp chopped fresh parsley

→ Liquids

09 - 1/2 cup dry white wine
10 - 1/2 cup lobster or seafood stock

→ Dairy

11 - 2 tbsp unsalted butter

→ Pantry

12 - Salt and freshly ground black pepper, to taste
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon

# How-To Guide:

01 - Bring a large pot of salted water to a boil. Add live lobsters and cook 5–6 minutes until bright red. Transfer to an ice bath. Remove meat from claws, tail, and knuckles, then chop into bite-size pieces.
02 - Boil salted water and cook bucatini according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and shallot; sauté 2 minutes until fragrant.
04 - Stir in cherry tomatoes and red pepper flakes. Cook 4–5 minutes, stirring occasionally, until tomatoes begin to soften.
05 - Pour in white wine and simmer 2 minutes. Add lobster stock and continue simmering 3 more minutes.
06 - Stir in butter, lemon zest, and lemon juice. Add chopped lobster meat and cook gently 2–3 minutes until warmed through. Season with salt and pepper.
07 - Add drained bucatini to the skillet and toss thoroughly, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Remove from heat and stir in fresh parsley. Divide among plates and serve immediately.

# Expert Advice:

01 -
  • The sauce coats every hollow strand of bucatini so each bite is impossibly flavorful
  • Restaurant quality luxury that comes together faster than youd expect
  • Leftovers (if they exist) reheat beautifully for lunch the next day
02 -
  • Don't overcook the lobster when you add it to the sauce or it will turn tough and rubbery
  • The pasta water is essential for achieving that restaurant style glossy coating
  • Work quickly once the lobster goes into the pan to keep everything tender
03 -
  • Ask your fishmonger to steam the lobsters for you if handling live ones feels overwhelming
  • The dish tastes even better if you make the sauce base an hour ahead and gently reheat it

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