Ingredients
Scale
- 12 ounces bucatini pasta
- 2 cooked lobster tails (about 1 pound total), meat removed and chopped
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine (optional, can substitute with seafood broth)
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Substitution tip: If you can’t find bucatini, spaghetti or linguine work well too.
- For a lighter version, swap heavy cream with half-and-half or coconut cream for a dairy-free twist.
Instructions
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes. Sauté gently for 2-3 minutes until garlic is fragrant and golden but not burnt. This step fills the kitchen with the kind of aroma that reminds me of my grandmother’s kitchen—simple yet full of promise.
- Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften and release their juices. This is where the sauce begins to develop its fresh, vibrant character.
- Pour in the white wine (or seafood broth) and let it simmer for 4-5 minutes until slightly reduced. This adds a subtle depth that complements the lobster without overpowering it.
- Lower the heat and stir in the heavy cream and lemon juice. Let the sauce simmer gently for another 3 minutes until it thickens slightly.
- Add the chopped lobster meat to the skillet and toss gently to heat through, about 2 minutes. Be careful not to overcook the lobster—it should stay tender and succulent.
- Drain the pasta and add it directly to the skillet with the sauce. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency. This step always reminds me that cooking is as much about intuition as it is about following instructions—sometimes a splash more liquid is all it takes to bring everything together perfectly.
- Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley for a fresh, vibrant finish.
- Serve immediately, sprinkled with grated Parmesan if you like. Watching my family dig into this dish, I’m always struck by how a meal can turn an ordinary evening into a celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International