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Lobster Bucatini

Lobster Bucatini

Elegant yet easy, Lobster Bucatini combines buttery garlic sauce, tender lobster, and perfectly cooked bucatini pasta for a fine dining experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 plates
Calories 520 kcal

Equipment

  • large pot
  • large skillet

Ingredients
  

Pasta and Sauce

  • 12 ounces Bucatini Pasta Thick, hollow strands that hold sauce beautifully
  • 2 medium Lobster Tails Sweet, tender seafood centerpiece
  • ¼ cup Unsalted Butter Rich base for the sauce
  • 2 tablespoons Olive Oil Helps sauté garlic and lobster evenly
  • 4 Garlic Cloves Minced; aromatic punch that starts the sauce off right
  • 1 small Shallot Finely diced; adds gentle sweetness and depth
  • 2 tablespoons Lemon Juice Brightens the richness of the butter and lobster
  • 1 Lemon Zest From 1 lemon; fresh, fragrant finishing touch
  • 2 tablespoons Fresh Parsley Chopped; color and freshness to balance the dish
  • Salt and Black Pepper To taste; enhances every element
  • ½ cup Pasta Water Reserved; helps bring everything together into a silky sauce

Instructions
 

Cooking Steps

  • Preheat Your Equipment: Bring a large pot of salted water to a boil for the bucatini.
  • Combine Ingredients: In a large skillet, melt butter with olive oil over medium heat. Add garlic and shallot, cooking until fragrant and soft, about 2 minutes.
  • Prepare Your Cooking Vessel: Cut lobster tails into chunks. Add to the skillet and cook for 4–5 minutes, just until opaque and tender. Remove from heat and set aside.
  • Assemble the Dish: Cook bucatini until just shy of al dente. Reserve ½ cup of pasta water and drain the rest. Return the skillet with lobster to medium-low heat. Add lemon juice, zest, and drained bucatini. Toss gently to coat.
  • Cook to Perfection: Add reserved pasta water gradually, tossing until the sauce clings to the pasta. Season with salt and pepper to taste.
  • Finishing Touches: Sprinkle chopped parsley over the top and give it one last toss.
  • Serve and Enjoy: Plate the bucatini and top with extra lobster pieces and a final squeeze of lemon.

Notes

Use fresh lemon juice and zest for the brightest flavor. Don't overcook the lobster or it will become rubbery. Reserve and use pasta water for a silky, emulsified sauce.

Nutrition

Serving: 1plateCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gCholesterol: 95mgSodium: 360mgFiber: 3gSugar: 2g
Keyword dinner, Easy Recipes, halal, Lobster Bucatini, pasta, Seafood
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