Lobster Bucatini Pasta (Printable)

Tender lobster and bucatini in a garlicky tomato white wine sauce

# What You'll Need:

→ Seafood

01 - 2 live lobsters (1–1.25 lb each) or 12 oz cooked lobster meat

→ Pasta

02 - 12 oz bucatini pasta

→ Vegetables & Aromatics

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely chopped
05 - 1 small shallot, finely chopped
06 - 1 cup cherry tomatoes, halved
07 - 1/4 tsp red pepper flakes
08 - 2 tbsp chopped fresh parsley

→ Liquids

09 - 1/2 cup dry white wine
10 - 1/2 cup lobster or seafood stock

→ Dairy

11 - 2 tbsp unsalted butter

→ Pantry

12 - Salt and freshly ground black pepper to taste
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon

# Directions:

01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 5–6 minutes until bright red. Transfer to an ice bath to stop cooking. Remove meat from claws, tail, and knuckles, then chop into bite-size pieces.
02 - 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 cooking water, then drain well.
03 - Heat olive oil in a large skillet over medium heat. Add garlic and shallot; sauté for 2 minutes until fragrant but not browned.
04 - Add cherry tomatoes and red pepper flakes to the skillet. Cook for 4–5 minutes, stirring occasionally, until tomatoes begin to soften and release their juices.
05 - Pour in white wine and let simmer for 2 minutes to reduce slightly. Add lobster stock and continue simmering for 3 more minutes.
06 - Stir in butter, lemon zest, and lemon juice until butter melts. Add chopped lobster meat and cook gently for 2–3 minutes, just to heat through. Season with salt and pepper to taste.
07 - Add drained bucatini to the skillet. Toss everything together thoroughly, adding reserved pasta water as needed to create a silky, cohesive sauce that coats the pasta.
08 - Remove from heat and stir in fresh parsley. Divide among serving plates and serve immediately while hot.

# Cooking Tips:

01 -
  • The bucatini hollow center captures every drop of that lobster infused sauce in each bite
  • Restaurant quality luxury happens faster than delivery would arrive
  • White wine and butter create a silky sauce that coats every strand perfectly
02 -
  • Overcooked lobster becomes rubbery and tough, so add it last and warm through gently
  • Salted pasta water is your secret weapon—dont skip it or the sauce will slip right off the noodles
  • The sauce thickens quickly off heat, so remove from flame while it still looks slightly loose
03 -
  • Ask your fishmonger to steam the lobsters for you if handling live seafood feels overwhelming
  • Room temperature butter melts faster and creates a smoother emulsion
  • Grate extra lemon zest over each plate right before serving for a burst of fresh aroma

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