Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe

If you’re craving a dish that’s as elegant as it is comforting, the Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe is going to become your new go-to indulgence. This recipe brings together perfectly cooked bucatini pasta and tender chunks of lobster bathed in a luscious sauce made from garlic, dry white wine, and just the right amount of butter. The finishing touch of freshly shaved Parmesan adds a salty, nutty punch that elevates every bite. It’s a dish that feels fancy but comes together with simple ingredients and straightforward steps, making it easy to impress whether it’s a weeknight treat or a special occasion celebration.

Ingredients You’ll Need

This Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe relies on a handful of fresh, vibrant ingredients that each play an essential role in the final flavor and texture of the dish. Think of it as a harmony where every element shines, from the pasta’s bite to the sweet lobster and aromatic garlic.

• 300g bucatini pasta: A hollow spaghetti that holds onto the sauce beautifully for every flavorful bite.
• 250g cooked lobster meat, chopped: Tender and sweet, lobster adds a luxurious seafood touch that’s the star of this dish.
• 3 tablespoons unsalted butter: Creates a rich, velvety sauce that coats the pasta and lobster perfectly.
• 2 tablespoons olive oil: Adds a fruitiness that balances the butter’s richness.
• 4 cloves garlic, finely minced: Infuses the dish with a warm, pungent aroma that awakens the taste buds.
• 1/4 teaspoon red pepper flakes (optional): Adds a subtle, spicy kick for a bit of complexity.
• 1/2 cup dry white wine: Brings acidity and depth, brightening the richness of the sauce.
• 1/2 cup reserved pasta water: The secret weapon to achieve a silky sauce that clings to every strand of bucatini.
• Salt and pepper, to taste: Essential seasonings that enhance and balance all the flavors.
• 1/4 cup fresh parsley, chopped: Adds a fresh, herbaceous note and a pop of color.
• 1/4 cup Parmesan cheese, freshly shaved: Offers a salty, nutty finish that brings the whole dish together.

How to Make Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe

Step 1: Cook the Bucatini

Start by bringing a large pot of salted water to a rolling boil. Cook your bucatini according to the package instructions until perfectly al dente, which means it should still have a nice bite to it. Before draining the pasta, be sure to reserve half a cup of the starchy cooking water. This magic ingredient will help bind the sauce and pasta wonderfully in the final steps.

Step 2: Sauté the Garlic and Build the Sauce

While your pasta cooks, heat the butter and olive oil over medium heat in a large skillet. Once melted, add the minced garlic along with the optional red pepper flakes if you’re craving a little heat. Sauté for about one minute until the garlic releases its wonderful fragrance but hasn’t browned. This quick step is crucial to infuse your sauce with that irresistible garlicky essence without bitterness.

Step 3: Add White Wine and Simmer

Pour in half a cup of dry white wine to deglaze the pan. Let the mixture simmer for two to three minutes, allowing the alcohol to cook off and the wine to reduce slightly. This reduction concentrates the flavors and adds a bright, acidic lift that complements the lobster’s sweetness beautifully.

Step 4: Warm the Lobster Meat

Gently fold in the cooked lobster chunks, tossing them in the fragrant wine and garlic sauce. You want to warm the lobster through without overcooking it to keep its tender, juicy texture intact. This step ensures every piece is infused with those lush flavors.

Step 5: Combine Pasta with Sauce

Add the drained bucatini directly to the skillet with the lobster and sauce. Toss everything together to coat the pasta evenly. Gradually pour in some of the reserved pasta water, a little at a time, to loosen the sauce. It should become smooth and silky, clinging to each strand of bucatini and nestling around the lobster pieces invitingly.

Step 6: Season and Add Fresh Parsley

Season the dish to taste with salt and freshly ground black pepper. Turn off the heat and sprinkle in the chopped fresh parsley, tossing lightly to distribute the herbal freshness, which lifts the entire dish.

Step 7: Plate and Garnish

Serve the lobster bucatini immediately on warm plates. Top each serving generously with freshly shaved Parmesan cheese. This final touch adds a salty, nutty finish that perfectly balances the richness of the sauce and the sweet lobster.

How to Serve Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe

Garnishes

The finishing garnishes play a significant role in enhancing your Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe. Apart from the signature shaved Parmesan, fresh parsley adds a vibrant touch—feel free to add a few lemon zest shavings for a bright, citrusy spark that complements the seafood beautifully.

Side Dishes

This recipe shines best alongside simple, fresh sides that don’t overpower. Think of a crisp green salad dressed in a light vinaigrette, or roasted asparagus seasoned with olive oil and garlic. Crusty bread is also a winner here, perfect for mopping up every last bit of that delicious sauce.

Creative Ways to Present

For a touch of flair, serve the pasta nested into individual warm bowls with a sprig of parsley on top. You can also drizzle a little extra virgin olive oil right before serving for a glossy finish. If you’re feeling fancy, a sprinkle of lemon zest or even a touch of edible gold leaf can make your Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe feel truly special.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. It’s best to eat them within 1 to 2 days to enjoy the freshest flavors and texture.

Freezing

Because of the delicate nature of seafood and the fresh flavors in this dish, freezing is not recommended. Freezing can cause the lobster to become tough and alter the sauce’s texture.

Reheating

To reheat, gently warm the leftovers in a skillet over low heat, adding a splash of water or white wine to refresh the sauce. Avoid microwaving as it can toughen the lobster and change the pasta’s texture.

FAQs

Can I use fresh lobster instead of cooked lobster meat?

Absolutely! If you prefer using fresh lobster, cook it first by boiling or steaming until tender, then chop it into chunks. Just be careful not to overcook it during the sauce preparation, as fresh lobster can become rubbery quickly.

Is there a substitute for bucatini pasta?

Yes, you can substitute with linguine or spaghetti if bucatini is hard to find. Bucatini’s hollow center helps trap the sauce, but these alternatives will still deliver a fantastic dish.

What type of white wine works best for this recipe?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay work beautifully, bringing acidity and fruitiness that complement the lobster and garlic sauce.

Can I make this dish vegan or vegetarian?

This recipe centers on lobster and Parmesan, so it’s not suitable for vegans or vegetarians as is. However, you could experiment with mushrooms or artichoke hearts and a vegan cheese alternative to capture some similar flavors.

How spicy does this dish get with red pepper flakes?

The red pepper flakes provide just a subtle warmth and complexity. If you love spice, feel free to add more, but start small—the lobster’s delicate flavor should remain the hero.

Final Thoughts

There’s something truly special about the Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe that makes it a standout in any pasta lover’s repertoire. It’s rich yet fresh, elegant yet easy to prepare, and endlessly satisfying. Whether you’re treating yourself or impressing guests, this dish will bring warmth and joy to your table. Give it a try, and you may find it becomes a beloved staple in your kitchen!

Print