Lobster Bucatini with Garlic, White Wine, and Parmesan Recipe
This Lobster Bucatini recipe combines al dente bucatini pasta with succulent, cooked lobster meat in a luxurious garlic and white wine butter sauce. Enhanced with red pepper flakes for a touch of heat, fresh parsley, and topped with shaved Parmesan cheese, this dish offers restaurant-quality coastal flavors with an elegant yet simple preparation perfect for special occasions or a refined weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 300g bucatini pasta
Lobster and Sauce
- 250g cooked lobster meat, chopped into large pieces
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, finely minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/2 cup reserved pasta water
- Salt and pepper, to taste
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, freshly shaved
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta water for the sauce.
- Prepare Sauce Base: In a large skillet over medium heat, melt the unsalted butter together with olive oil to create a rich base for the sauce.
- Sauté Aromatics: Add finely minced garlic and red pepper flakes (if using) to the melted butter and olive oil, sautéing for about 1 minute until fragrant without browning to prevent bitterness.
- Deglaze and Simmer: Pour in the dry white wine and let it simmer for 2 to 3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly, intensifying the flavor.
- Add Lobster: Toss in the chopped cooked lobster meat gently, warming it through in the simmering sauce without overcooking to maintain tenderness.
- Combine Pasta and Sauce: Add the drained bucatini to the skillet, tossing carefully to coat the pasta evenly with the lobster sauce. Gradually add reserved pasta water as needed to create a silky, cohesive sauce that clings to the noodles.
- Season: Taste and season the pasta with salt and freshly ground black pepper to balance the flavors.
- Add Fresh Herbs: Remove the skillet from heat and toss in the chopped fresh parsley for brightness and freshness.
- Garnish and Serve: Plate the pasta and generously garnish with freshly shaved Parmesan cheese. Serve immediately to enjoy the dish at its best.
Notes
- For extra richness, stir in an additional tablespoon of butter just before serving to make the sauce even more luscious.
- You can substitute bucatini with linguine or spaghetti depending on your preference or what’s available.
- Pair this dish with a crisp glass of white wine such as Sauvignon Blanc or Pinot Grigio to complement the delicate seafood flavors.
