Ingredients
- Lobster tails (2, about 6-8 oz each)
- Bucatini pasta (1 pound)
- Olive oil (1/4 cup)
- Garlic (4 cloves, minced)
- Dry white wine (1/2 cup)
- Tomato paste (2 tablespoons)
- Red pepper flakes (1/4 teaspoon, or to taste)
- Fresh parsley (1/4 cup, chopped)
Instructions
- Step 1: Cook the lobster tails: Steam, boil or grill lobster tails until cooked through (internal temp of 145°F). Let cool slightly, then remove meat from shells and chop into bite-sized pieces. Reserve any lobster coral.
- Step 2: Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 3: Sauté garlic and tomato paste: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook for another minute, stirring constantly.
- Step 4: Deglaze with wine and simmer: Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine is reduced by half, about 3-4 minutes.
- Step 5: Add lobster and pasta: Add the cooked lobster meat (and any reserved coral) to the skillet and cook for 1-2 minutes, just until heated through. Add the drained bucatini pasta to the skillet and toss to coat. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until it reaches your desired consistency.
- Step 6: Garnish and serve: Stir in the chopped fresh parsley. Serve immediately.
Notes
- Store leftover Lobster Bucatini in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to prevent it from drying out.
- For a restaurant-worthy presentation, twirl the Lobster Bucatini into nests on plates and garnish with extra parsley and a lemon wedge.
- Don't discard the lobster coral; its concentrated flavor will add a delicious richness and vibrant color to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American