Elegant yet surprisingly simple, Lobster Bucatini is the kind of dish that instantly elevates any meal. Featuring tender lobster meat, perfectly cooked bucatini, and a silky garlic-butter sauce, this Italian-inspired seafood pasta delivers rich flavor without overwhelming the palate. Whether you’re planning a romantic dinner, hosting guests, or treating yourself to something special, this recipe brings refined restaurant-style dining straight to your table.
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Ingredients
- 300 g bucatini pasta
- 250 g cooked lobster meat, cut into generous chunks
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely minced
- ¼ teaspoon red pepper flakes (optional)
- ½ cup dry white wine
- ½ cup reserved pasta cooking water
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, finely chopped
- ¼ cup Parmesan cheese, freshly shaved
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Cook the bucatini until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain.
- Heat the butter and olive oil together in a wide skillet over medium heat.
- Add the garlic and red pepper flakes, sautéing briefly until fragrant, about 1 minute.
- Pour in the white wine and allow it to simmer for 2–3 minutes until slightly reduced.
- Gently add the lobster meat and toss just until warmed through.
- Add the drained bucatini to the skillet, tossing to coat evenly.
- Gradually add reserved pasta water until the sauce becomes silky and lightly coats the pasta.
- Season with salt and pepper to taste.
- Remove from heat and fold in the fresh parsley.
- Serve immediately, topped with shaved Parmesan.
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Pro Tips
- Always undercook the lobster slightly if reheating, as it finishes warming in the sauce.
- Use freshly shaved cheese for better melting and flavor.
- Reserve more pasta water than needed—it’s essential for sauce consistency.
- Keep the heat moderate to avoid breaking the butter-based sauce.
Why You’ll Love This Recipe
- Elegant and impressive without being complicated
- Balanced flavors that highlight premium seafood
- Perfect for date nights and special occasions
- Ready in under 30 minutes
- Uses simple, high-quality ingredients
Substitutions & Variations
- Pasta Swap: Linguine, spaghetti, or fettuccine work beautifully
- Creamy Upgrade: Add 2–3 tablespoons of heavy cream for extra richness
- Citrus Touch: Finish with lemon zest or juice for brightness
- Herb Boost: Basil, chives, or tarragon add depth
- Spicy Version: Increase red pepper flakes to taste
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prep ingredients up to 24 hours in advance
- Storage: Refrigerate leftovers in an airtight container for up to 2 days
- Reheating: Warm gently in a skillet over low heat with a splash of water or broth
- Avoid: Microwaving, which can toughen lobster meat
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Serving Ideas
- Pair with a crisp green salad and light vinaigrette
- Serve alongside garlic bread or focaccia
- Complement with roasted asparagus or sautéed spinach
- Finish with a chilled glass of dry white wine
Nutrition (Per Serving Estimate)
- Calories: ~540
- Protein: ~32 g
- Carbohydrates: ~48 g
- Fat: ~24 g
- Saturated Fat: ~10 g
- Sodium: ~520 mg
Values are estimates and may vary.
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Frequently Asked Questions
Can I use frozen lobster meat?
Yes, thaw fully and pat dry before cooking to avoid excess moisture.
What wine works best for the sauce?
Dry white wines like Pinot Grigio, Sauvignon Blanc, or Chardonnay are ideal.
Is this recipe suitable for entertaining?
Absolutely. It looks elegant and cooks quickly, making it perfect for guests.
How do I keep the sauce from separating?
Use moderate heat and add pasta water gradually while tossing.
Can I add vegetables?
Yes. Asparagus tips, cherry tomatoes, or baby spinach pair nicely.
This Lobster Bucatini recipe proves that luxury doesn’t have to be complicated. With its tender lobster, velvety garlic-butter sauce, and perfectly cooked pasta, it’s a dish that feels indulgent yet approachable. Once you try it, it’s sure to become your go-to recipe for memorable meals and special moments.
Lobster Bucatini with Garlic Butter Sauce
Equipment
- large pot
- wide skillet
- wooden spoon or tongs
- colander
- measuring cups
Ingredients
- 300 g bucatini pasta
- 250 g cooked lobster meat, cut into chunks
- 3 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, finely minced
- ¼ tsp red pepper flakes (optional)
- ½ cup dry white wine
- ½ cup reserved pasta cooking water
- salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, finely chopped
- ¼ cup Parmesan cheese, freshly shaved
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Cook bucatini until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
- Heat butter and olive oil together in a wide skillet over medium heat.
- Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
- Pour in white wine and simmer for 2–3 minutes until slightly reduced.
- Add lobster meat and gently toss just until warmed through.
- Add drained bucatini to the skillet and toss to coat evenly.
- Gradually add reserved pasta water until sauce becomes silky and coats the pasta.
- Season with salt and pepper to taste.
- Remove from heat and fold in fresh parsley.
- Serve immediately topped with shaved Parmesan cheese.
Notes
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