Lobster Bucatini with Garlic Butter Sauce
This lobster bucatini features tender lobster meat tossed with bucatini pasta in a silky garlic butter sauce. Elegant, flavorful, and ready in under 30 minutes.
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
Use moderate heat to prevent the butter sauce from separating. Reserve extra pasta water to adjust sauce consistency, and serve immediately for best texture.