Description
A comforting dish featuring succulent lobster and al dente bucatini pasta, coated in a rich garlic butter sauce.
Ingredients
Scale
- 8 oz bucatini pasta
- 2 lobster tails
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- In a large pot of salted boiling water, cook the bucatini pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, boil or steam the lobster tails for 8-10 minutes until shells turn bright red and meat is opaque. Remove meat from shells and chop into bite-sized pieces.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped lobster meat to the skillet, tossing to coat in the garlic butter and warming for a couple of minutes.
- Add the cooked bucatini to the skillet, tossing everything together to coat in the sauce.
- Stir in the chopped parsley, grated Parmesan, and season with salt, pepper, and red pepper flakes. Mix well and let sit for 1 minute.
- Serve immediately in warm bowls, garnished with additional parsley and Parmesan.
Notes
Make sure the butter is at room temperature for easy mixing. Leftover cooked lobster works well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg