Why Make This Recipe
If you love seafood and pasta, Decadent Lobster Bucatini in Garlic-Butter Bliss is a must-try. This dish combines tender bucatini pasta and sweet lobster meat in a rich, flavorful garlic-butter sauce. It’s perfect for a special dinner or any occasion when you want to impress your guests with something delicious and elegant. Plus, the balance of flavors from the garlic, butter, and white wine creates a truly memorable meal.
How to Make Decadent Lobster Bucatini in Garlic-Butter Bliss
Ingredients:
- 8 ounces Bucatini Pasta (Substitute with spaghetti, linguine, or tagliatelle if desired.)
- 1 cup Cooked Lobster Meat (Ensure thawed and patted dry.)
- 2 tablespoons Unsalted Butter (For a lighter option, use olive oil.)
- 1 tablespoon Olive Oil (Add more if replacing butter.)
- 4 cloves Garlic (Minced for best flavor.)
- 1 pinch Red Pepper Flakes (Adjust to taste.)
- 1/2 cup Dry White Wine (Sauvignon Blanc or Pinot Grigio recommended.)
- 1/2 cup Reserved Pasta Water (Essential for sauce consistency.)
- Salt and Pepper (Season to taste.)
- 1/4 cup Fresh Parsley (Basil or chives can be swapped.)
- Parmesan Cheese (Pecorino Romano or Grana Padano as alternatives.)
Directions:
Cook the Pasta: Begin by boiling a large pot of salted water. Once the water is boiling, add the bucatini pasta. Cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Make the Sauce: In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned.
Add Wine: Pour in the dry white wine and let it simmer for a few minutes until it reduces by half.
Combine Ingredients: Add the cooked lobster meat to the skillet and toss it to coat in the sauce. Then, add the drained bucatini pasta and reserved pasta water. Stir well to combine everything evenly.
Season: Season with salt and pepper to taste. Allow the mixture to cook for another 1-2 minutes, letting all the flavors meld together.
Garnish: Remove from heat and stir in the fresh parsley.
How to Serve Decadent Lobster Bucatini in Garlic-Butter Bliss
Serve the Lobster Bucatini hot and garnish with freshly grated Parmesan cheese and additional parsley if desired. Pair it with a side salad or garlic bread for a complete meal. This dish is perfect for a romantic dinner or entertaining friends!
How to Store Decadent Lobster Bucatini in Garlic-Butter Bliss
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 2 days. To reheat, warm it in a skillet with a splash of water or broth to loosen the sauce.
Tips to Make Decadent Lobster Bucatini in Garlic-Butter Bliss
- Make sure to not overcook the pasta; it should be al dente to hold up against the sauce.
- Use fresh lobster meat for the best flavor. If using frozen, ensure it’s properly thawed.
- Adjust the red pepper flakes to your spice preference.
Variation
You can add vegetables like spinach, cherry tomatoes, or asparagus for extra color and nutrition. Simply toss them into the sauce while cooking.
FAQs
1. Can I use frozen lobster meat?
Yes, you can use frozen lobster meat, but make sure to thaw and pat it dry before cooking.
2. What if I don’t have bucatini pasta?
You can substitute bucatini with spaghetti, linguine, or tagliatelle according to your preference.
3. Can I make this dish without wine?
Yes, if you prefer not to use wine, you can replace it with extra pasta water or chicken broth for depth of flavor.
Decadent Lobster Bucatini in Garlic-Butter Bliss
Ingredients
Pasta
- 8 ounces Bucatini Pasta Substitute with spaghetti, linguine, or tagliatelle if desired.
Seafood
- 1 cup Cooked Lobster Meat Ensure thawed and patted dry.
Sauce Ingredients
- 2 tablespoons Unsalted Butter For a lighter option, use olive oil.
- 1 tablespoon Olive Oil Add more if replacing butter.
- 4 cloves Garlic Minced for best flavor.
- 1 pinch Red Pepper Flakes Adjust to taste.
- 1/2 cup Dry White Wine Sauvignon Blanc or Pinot Grigio recommended.
- 1/2 cup Reserved Pasta Water Essential for sauce consistency.
- to taste Salt and Pepper Season to taste.
Garnish
- 1/4 cup Fresh Parsley Basil or chives can be swapped.
- Parmesan Cheese Pecorino Romano or Grana Padano as alternatives.
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Once the water is boiling, add the bucatini pasta. Cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the pasta.
Making the Sauce
- In a large skillet, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until the garlic is fragrant but not browned.
- Pour in the dry white wine and let it simmer for a few minutes until it reduces by half.
- Add the cooked lobster meat to the skillet and toss it to coat in the sauce. Then, add the drained bucatini pasta and reserved pasta water. Stir well to combine everything evenly.
- Season with salt and pepper to taste. Allow the mixture to cook for another 1-2 minutes, letting all the flavors meld together.
- Remove from heat and stir in the fresh parsley.