This Lobster Bucatini brings rich, sweet lobster meat together with chewy bucatini, bright cherry tomatoes, garlic, and a splash of white wine. It smells of garlic and buttered sea air, with a light spicy warmth from red pepper flakes. The sauce clings to the hollow pasta, giving each bite a comforting, silky texture and a fresh, briny finish. It’s elegant enough for guests and simple enough for a weeknight treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: ~510 kcal
- Protein: ~32 g
- Carbohydrates: ~64 g
- Fat: ~11 g
- Fiber: ~3 g
- Sugar: ~3 g
- Sodium: ~600 mg
Why Make This Lobster Bucatini
Make this Lobster Bucatini when you want a special dinner without hours in the kitchen. The dish balances rich lobster flavor and bright tomatoes with a simple wine-forward sauce. The bucatini’s hollow center holds sauce well, so every forkful tastes full and satisfying. It’s a great way to show off fresh or cooked lobster, and it pairs beautifully with a crisp salad and chilled white wine.
How to Make Lobster Bucatini
This recipe moves quickly once the pasta water is boiling. You’ll sauté aromatics, reduce wine into a light sauce, add lobster to warm through, then toss with freshly cooked bucatini. The key is gentle heat so the lobster stays tender and the tomatoes keep some texture.
Ingredients:
12 oz bucatini pasta, 2 lobsters, cooked and cut into pieces, 2 tablespoons olive oil, 4 cloves garlic, minced, 1 teaspoon red pepper flakes, 1 cup cherry tomatoes, halved, 1/2 cup white wine, 1/4 cup fresh parsley, chopped, Salt and pepper to taste, Parmesan cheese for serving
Directions:
Step 1: Preparation
Cook the bucatini pasta according to package instructions until al dente. Drain and set aside. While pasta cooks, halve the cherry tomatoes, mince the garlic, chop the parsley, and make sure the cooked lobster is cut into bite-size pieces. Measure the white wine and have your salt, pepper, and Parmesan ready.
Step 2: Mixing
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant, stirring so the garlic does not brown. Add the halved cherry tomatoes and cook for 3–4 minutes until they begin to soften and release juices.
Step 3: Cooking
Pour in the white wine and bring the mixture to a gentle simmer. Let it cook for about 5 minutes so the wine reduces slightly and the flavors concentrate. Add the cooked lobster pieces into the skillet and toss gently to combine and warm the lobster through without overcooking it.
Step 4: Finishing
Add the drained bucatini to the skillet, tossing well so the pasta is evenly coated with the sauce and tomato juices. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese.
How to Serve Lobster Bucatini
Serve this dish immediately so the lobster stays tender and the pasta retains its texture. For a complete meal, pair with a crisp green salad, lemon wedges, and a chilled glass of dry white wine like Pinot Grigio or Sauvignon Blanc. For a heartier meal, add garlic bread or a simple roasted vegetable side.
How to Store Lobster Bucatini
- Refrigerate: Cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce.
- Freeze: Not recommended for best texture. Cooked lobster becomes tough after freezing and reheating. If you must, freeze only the pasta and sauce (without lobster) for up to 1 month, thaw overnight in the fridge, and add freshly cooked or thawed lobster when reheating.
- Reheating tip: Warm slowly over low heat, stirring, and add a tablespoon of olive oil, butter, or a splash of white wine to restore silkiness.
Expert Tips for Perfect Lobster Bucatini
- Use cooked lobster meat that is tender. If you cook live lobster yourself, stop cooking once meat is opaque and firm — don’t overcook.
- Salt your pasta water well. It should taste like the sea to properly season the pasta.
- Toast garlic gently. Cook garlic on medium-low so it becomes fragrant but not bitter.
- Reduce the wine enough so the sauce concentrates, but don’t evaporate all the liquid — you want some sauce to cling to the bucatini.
- If the sauce feels thin, toss the pasta with a tablespoon of pasta water to help the sauce cling.
- For more richness, finish with a small knob of butter and stir until melted.
- Taste and adjust seasoning at the end — lobster is delicate and can use a little extra salt or a squeeze of lemon if the flavor needs brightening.
Delicious Variations
- Spicy Tomato-Lobster: Add an extra 1/2 teaspoon of red pepper flakes or a pinch of cayenne for more heat.
- Creamy Lemon: Stir in 1/4 cup heavy cream and a teaspoon of lemon zest at the end for a silky, tangy finish.
- Garlic-Basil Twist: Replace parsley with fresh basil and add a splash of extra virgin olive oil for an aromatic lift.
- Burrata Finish: Top each serving with a torn ball of burrata for a luxurious, creamy center. (This pairs well with a touch of lemon zest.)
- Shellfish Mix: Substitute or combine lobster with shrimp or scallops if lobster is unavailable or to stretch the protein.
Frequently Asked Questions
Q: Can I use frozen lobster meat?
A: Yes. Thaw frozen lobster in the fridge overnight. Pat it dry and warm it gently in the skillet with the sauce. Do not cook frozen lobster from fully frozen, and avoid high heat to prevent toughness.
Q: Can I make this without wine?
A: Yes. Substitute low-sodium chicken or seafood stock with a tablespoon of lemon juice for brightness, or use a splash of verjuice. The wine adds acidity and aroma, but the dish still works without it.
Q: How do I prevent the lobster from becoming rubbery?
A: Warm lobster gently and briefly. Add it near the end of the sauce step and just heat through. Overcooking at high heat causes lobster to become tough and rubbery.
Q: Is bucatini necessary, or can I use another pasta?
A: Bucatini is ideal for its hollow center, but you can use spaghetti, linguine, or pappardelle. Cooking times may vary slightly, so follow package instructions.
Q: How do I make this ahead for guests?
A: Prepare the sauce (without lobster) up to 1 day ahead and refrigerate. Reheat gently, add warm lobster just before serving, and toss with freshly cooked pasta. This keeps lobster tender and saves time.
Q: Can I reduce sodium for a low-salt diet?
A: Yes. Skip added salt while cooking and use a low-sodium Parmesan or omit it. Taste and add minimal salt only at the end if needed.
Q: What wine pairs best with this dish?
A: Choose a crisp, dry white like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay. The wine should have bright acidity to cut the richness of the lobster and oil.
Conclusion
This Lobster Bucatini is a quick, impressive pasta that balances sweet seafood, bright tomatoes, and a light wine sauce. It’s forgiving, full of flavor, and perfect for a special weeknight or a simple dinner party. For a spicy, indulgent variation topped with burrata, see Spicy Lobster Bucatini with Burrata – A Cozy Kitchen. Give it a try—you’ll enjoy the aroma, the texture, and the simple elegance of lobster and bucatini together.
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Lobster Bucatini
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and elegant pasta dish combining rich, sweet lobster with chewy bucatini, bright cherry tomatoes, and a light, flavorful sauce.
Ingredients
- 12 oz bucatini pasta
- 2 lobsters, cooked and cut into pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup cherry tomatoes, halved
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Cook bucatini pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Add halved cherry tomatoes and cook for 3–4 minutes until they soften and release juices.
- Pour in white wine, bring to a gentle simmer, and reduce for about 5 minutes.
- Add cooked lobster pieces to the skillet and toss to combine and warm through.
- Transfer drained bucatini to the skillet, tossing well to coat in the sauce. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley and grated Parmesan.
Notes
Serve immediately for the best texture. Pair with a crisp green salad and a chilled glass of dry white wine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
