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Decadent Creamy Lobster Bucatini

Thick bucatini pasta tossed in a rich, velvety garlic and white wine parmesan cream sauce, loaded with tender chunks of buttery lobster meat.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Seafood
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Seafood
  • 1 lb dried bucatini pasta
  • 1.5 lbs raw lobster tails or 1 lb pre-cooked lobster meat, chopped
  • 1 tbsp olive oil for pasta water
Garlic Butter Cream Sauce
  • 4 tbsp unsalted butter divided
  • 1 medium shallot finely minced
  • 4 cloves garlic minced
  • 0.33 cup dry white wine like Pinot Grigio
  • 1.5 cups heavy cream
  • 0.5 cup Parmigiano-Reggiano cheese freshly grated
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper freshly cracked
  • 0.25 tsp crushed red pepper flakes optional
Garnish
  • 0.25 cup fresh flat-leaf parsley finely chopped
  • 1 lemon cut into wedges

Equipment

  • Large Pot (for boiling pasta)
  • Deep skillet or Dutch oven
  • Kitchen shears
  • Tongs
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook bucatini until al dente. Reserve 1/2 cup of pasta water, then drain pasta.
  2. Remove raw lobster meat from shells and chop into bite-sized chunks.
  3. In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté raw lobster chunks for 3-4 minutes until opaque. Remove lobster and set aside.
  4. In the same skillet, melt remaining 2 tablespoons of butter. Add shallot and cook for 2 minutes until soft. Add garlic and red pepper flakes, cooking for 30 seconds.
  5. Pour in white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes until reduced by half.
  6. Reduce heat to medium-low. Slowly stir in heavy cream. Simmer gently for 3-4 minutes until slightly thickened.
  7. Whisk in freshly grated parmesan cheese until smooth and melted. Season with salt and black pepper.
  8. Add drained bucatini to the skillet, tossing vigorously to coat. If sauce is too thick, add a splash of reserved pasta water.
  9. Gently fold the cooked lobster meat back into the pasta until heated through.
  10. Garnish heavily with fresh chopped parsley and extra parmesan. Serve immediately with lemon wedges.

Notes

Be careful not to overcook the lobster during the initial sauté step, as it will continue to cook slightly when added back to the hot pasta sauce.