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Lobster Bucatini

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Indulge in this luxurious Lobster Bucatini, featuring tender lobster meat tossed with al dente bucatini in a rich garlic-butter sauce, finished with fresh parsley and shaved Parmesan for an elegant, easy-to-make seafood pasta perfect for any special occasion. #lobsterpasta #bucatini

Ingredients

  • 300g bucatini pasta

  • 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

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup Parmesan cheese, freshly shaved

Instructions

  1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

  2. In a large skillet, melt butter with olive oil over medium heat.

  3. Add garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.

  4. Pour in the white wine and let simmer for 2–3 minutes until slightly reduced.

  5. Add the cooked lobster meat, tossing gently to warm through.

  6. Add the drained bucatini to the skillet, tossing it with the sauce. Add reserved pasta water a little at a time to create a silky, cohesive sauce.

  7. Season with salt and pepper to taste.

  8. Remove from heat and toss in the chopped parsley.

  9. Plate the pasta and garnish generously with shaved Parmesan cheese.

  10. Serve immediately.

Notes

  • For extra richness, stir in an extra tablespoon of butter just before serving.

  • Swap bucatini for linguine or spaghetti if preferred.

  • Pair with a crisp glass of white wine like Sauvignon Blanc or Pinot Grigio.

Find it online: https://yumfoodusa.com/lobster-bucatini/