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Easy Lobster Bucatini Pasta with White Wine Sauce

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Easy Lobster Bucatini Pasta with White Wine Sauce is a restaurant-worthy yet approachable seafood pasta made with tender lobster, a silky white wine tomato sauce, and perfectly cooked bucatini.

Ingredients

Scale
  • 12 oz bucatini pasta
  • 1 to 1.25 lb lobster meat, raw or thawed
  • Lobster shells for stock (optional)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup dry white wine
  • 1 cup lobster stock or seafood stock
  • 0.5 tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 0.25 cup grated Parmesan cheese
  • Reserved pasta water, as needed

Instructions

  1. Bring a large pot of well-salted water to a boil and cook bucatini until al dente. Reserve 1 cup pasta water and drain.
  2. Cut lobster meat into bite-size pieces, pat dry, and season lightly with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add onion and cook until soft.
  4. Add garlic and cook briefly until fragrant.
  5. Stir in tomato paste and cook for 1 to 2 minutes.
  6. Add tomatoes and crushed red pepper flakes.
  7. Pour in white wine, scraping the pan, and simmer until slightly reduced.
  8. Add lobster stock and simmer until sauce thickens slightly.
  9. Add lobster meat and cook gently until just opaque.
  10. Add cooked bucatini and toss with sauce, using pasta water as needed.
  11. Remove from heat, stir in parsley and Parmesan, adjust seasoning, and serve hot.

Notes

Avoid overcooking the lobster to keep it tender. Use reserved pasta water to loosen the sauce instead of extra oil or butter.

Find it online: https://www.lylyrecipes.com/lobster-bucatini-pasta/