Lobster Bucatini
Indulge in this luxurious Lobster Bucatini, combining succulent lobster with creamy bucatini pasta for an unforgettable dish that's perfect for special occasions or cozy weeknights.
Ingredients
Pasta and Lobster
- 12 ounces bucatini pasta Bucatini has a hollow center that captures the sauce.
- 2 pieces lobster tails, cooked and chopped Fresh or frozen lobster tails can be used.
Sauce Ingredients
- 1/4 cup unsalted butter For sautéing garlic.
- 4 cloves garlic, minced For flavoring the dish.
- 1/2 cup chicken broth Adds richness to the sauce.
- 1/2 cup heavy cream Makes the sauce creamy; half-and-half can be a lighter substitute.
- Salt and pepper to taste To season the dish.
- Fresh parsley, chopped For garnish.
- Shaved Parmesan cheese For garnish.
Instructions
Cooking Pasta
- Cook the bucatini according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
Making the Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in chicken broth and heavy cream, mixing thoroughly. Stir in the chopped lobster and season with salt and pepper. Simmer for 3-5 minutes.
Combining the Dish
- Add the cooked bucatini to the sauce, tossing until pasta is well coated.
- Serve hot, garnished with fresh parsley and shaved Parmesan cheese.
Notes
You can prepare the sauce and pasta separately ahead of time. Leftovers can be stored in the fridge for up to 3 days and reheated with a bit of chicken broth and cream. Feel free to add vegetables like peas or bell peppers for a nutritious twist.