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Lobster Bucatini with Garlic Butter Sauce

A luxurious yet easy pasta dish featuring tender chunks of lobster meat and chewy bucatini noodles tossed in a rich, glossy garlic butter and parmesan cream sauce. Perfect for date nights.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 8 oz bucatini pasta
  • 1 lb lobster meat cooked, chopped into chunks (tail and claw)
Sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 tsp red pepper flakes optional
  • 0.5 cup heavy cream
  • 0.25 cup white wine dry (Pinot Grigio) or 1 tbsp lemon juice
  • 0.5 cup Parmesan cheese freshly grated
Garnish
  • 2 tbsp fresh parsley chopped
  • 1 tsp lemon zest
  • 1 pinch salt and black pepper to taste

Equipment

  • Large Pot
  • Large Skillet or Sauté Pan
  • Tongs
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add bucatini and cook to al dente (approx 8-9 mins). Reserve 1 cup pasta water, then drain.
  2. In a large skillet over medium heat, melt butter. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  3. Pour in white wine (if using) and simmer for 2 minutes to reduce. Add heavy cream and simmer for 3-4 minutes until slightly thickened.
  4. Reduce heat to low. Whisk in parmesan cheese until melted and smooth.
  5. Add the cooked lobster meat and drained pasta to the skillet. Toss gently to coat.
  6. Add splashes of reserved pasta water as needed to create a glossy, emulsified sauce that clings to the noodles.
  7. Stir in fresh parsley and lemon zest. Season with salt and pepper if needed.
  8. Serve immediately garnished with extra cheese and herbs.

Notes

Ensure lobster is not overcooked; just warm it through in the sauce.