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Decadent Lobster Bucatini Recipe Easy Creamy Tomato Sauce Pasta

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A rich and creamy lobster bucatini pasta with a luscious tomato sauce that balances indulgence and simplicity, perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 2 medium-sized lobster tails (about 8 ounces or 225 grams each), thawed if frozen, shelled, and chopped into bite-sized pieces
  • 12 ounces (340 grams) bucatini pasta
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 can (14 ounces / 400 grams) crushed tomatoes, preferably San Marzano
  • ½ cup (120 ml) heavy cream (can substitute with half-and-half for lighter sauce)
  • ¼ cup (60 ml) dry white wine (optional)
  • A handful fresh basil, torn
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese for serving

Instructions

  1. If using frozen lobster tails, thaw them overnight in the fridge. Using kitchen shears, carefully cut through the top shell of each lobster tail and remove the meat. Chop the meat into bite-sized pieces (about 1-inch chunks). Set aside.
  2. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 grams) of bucatini and cook until al dente, about 9-11 minutes. Reserve ½ cup (120 ml) of pasta water before draining. Drain the pasta and set aside.
  3. In a large skillet over medium heat, warm 2 tablespoons of extra virgin olive oil. Add the minced garlic and finely chopped shallot, cooking gently until fragrant and translucent, about 2-3 minutes. Avoid browning.
  4. Pour in ¼ cup (60 ml) of dry white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom. Let the wine reduce for 2-3 minutes until slightly thickened and almost evaporated.
  5. Stir in the 14-ounce (400 grams) can of crushed tomatoes. Bring to a gentle simmer, season with salt, pepper, and optional ¼ teaspoon of red pepper flakes. Let the sauce cook for 8-10 minutes, stirring occasionally, until it thickens slightly and flavors meld.
  6. Lower heat and stir in ½ cup (120 ml) heavy cream, mixing until the sauce turns a pinkish hue and feels velvety. Add the lobster pieces and toss gently to coat. Cook just until lobster is warmed through, about 3-4 minutes.
  7. Add the cooked bucatini to the skillet, tossing to combine. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Tear a handful of fresh basil leaves and stir them in just before serving. Plate the pasta and sprinkle generously with freshly grated Parmesan cheese.
  9. Serve immediately while hot.

Notes

Keep an eye on the lobster to avoid overcooking; it should be tender and succulent. Cook garlic and shallots gently to avoid bitterness. Use reserved pasta water to adjust sauce consistency. For dairy-free, substitute heavy cream with coconut cream or cashew sauce. Fresh basil added at the end enhances flavor. Leftovers keep up to 2 days refrigerated; reheat gently with added cream or pasta water.

Nutrition

Keywords: lobster pasta, bucatini, creamy tomato sauce, seafood pasta, easy dinner, elegant pasta, weeknight meal, creamy lobster pasta

Find it online: https://bouncybowl.com/decadent-lobster-bucatini-recipe-easy-creamy-tomato-sauce-pasta/