Description
An elegant pasta dish that combines sweet lobster meat with a silky cream sauce and bright cherry tomatoes, perfect for special occasions.
Ingredients
Scale
- 12 oz bucatini pasta
- 2 lobsters, cooked and shelled
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh basil, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Cook the bucatini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until fragrant, about 30–45 seconds.
- Add cherry tomatoes to the skillet and cook until softened, about 3 minutes. Pour in white wine and simmer for 2–3 minutes.
- Stir in heavy cream, season with salt and pepper, then add the shelled lobster meat and cook until heated through, about 2–3 minutes.
- Add the drained bucatini to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water. Garnish with basil and serve hot with Parmesan.
Notes
Be careful not to overcook the lobster. Use reserved pasta water to achieve the desired sauce consistency. Pair with a crisp salad and white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 3g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg