Lobster Bucatini Pasta

If you love seafood and pasta, Lobster Bucatini Pasta is a dish you’re going to adore. The blend of tender lobster meat with the chewy, hollow bucatini creates a mouthwatering experience. I first tried this recipe on a quiet weekend, and the rich, garlicky sauce paired perfectly with the pasta’s texture. It’s a restaurant-style meal you can make at home with just a few ingredients.

What makes this dish stand out is the simplicity of the sauce that lets the lobster shine without overpowering it. The fresh herbs and a splash of white wine bring subtle layers of flavor that keep you coming back for more. Let me take you through everything you need to know to make your own Lobster Bucatini Pasta.

Ingredients for Lobster Bucatini Pasta

Before you start cooking, gather clear and fresh ingredients. Here’s what you’ll need:

• 1 pound (about 450g) bucatini pasta
• 2 cooked lobster tails, shells removed, lobster meat cut into bite-sized chunks
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 small shallot, finely diced
• ½ cup dry white wine
• 1 cup cherry tomatoes, halved
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup fresh parsley, chopped
• Juice of half a lemon
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter

Make sure your lobster meat is fresh or properly thawed if using frozen. The pasta should be cooked al dente—that means cooked through but still firm to the bite. Olive oil should be extra virgin for the best flavor, and fresh parsley makes a big difference in aroma and color.

Lobster Bucatini Pasta 5 Irresistible Secrets to Perfect Flavor

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lobster Bucatini Pasta recipe reveals 5 easy secrets to rich mouthwatering flavor that will satisfy your hunger and impress your guests fast

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

1 pound bucatini pasta

2 cooked lobster tails, shells removed, lobster meat cut into bite-sized chunks

3 tablespoons olive oil

4 cloves garlic, thinly sliced

1 small shallot, finely diced

0.5 cup dry white wine

1 cup cherry tomatoes, halved

0.5 teaspoon red pepper flakes

0.5 cup fresh parsley, chopped

Juice of half a lemon

Salt to taste

Freshly ground black pepper to taste

1 tablespoon unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. 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 diced shallots to the skillet. Sauté for about 2 minutes until fragrant and soft, but don’t let the garlic brown.

Pour in the white wine and let it simmer gently to reduce by half (about 3 minutes).

Add the halved cherry tomatoes and red pepper flakes. Cook for another 4-5 minutes until tomatoes soften.

Stir in the lobster meat and cook just until heated through — about 2 minutes. Be careful not to overcook lobster or it gets rubbery.

Add lemon juice, butter, and chopped parsley. Stir until the butter melts into the sauce, making it silky.

Toss the cooked bucatini into the skillet with the lobster sauce. Add reserved pasta water a little at a time if the sauce seems too thick. Mix well to coat all the pasta evenly.

Season with salt and freshly ground black pepper to taste.

Serve immediately, garnished with extra parsley or lemon wedges if desired.

Notes

Lobster Bucatini Pasta combines tender lobster meat with chewy hollow bucatini pasta in a rich, garlicky white wine sauce enhanced by fresh herbs and cherry tomatoes. This elegant seafood pasta dish is easy to prepare and perfect for special dinners or weeknights.

How to Prepare Lobster Bucatini Pasta

Now comes the fun part—bringing it all together! Follow these steps to get perfect Lobster Bucatini Pasta:

• Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package instructions until al dente. 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 diced shallots to the skillet. Sauté for about 2 minutes until fragrant and soft, but don’t let the garlic brown.
• Pour in the white wine and let it simmer gently to reduce by half—this takes about 3 minutes.
• Add the halved cherry tomatoes and red pepper flakes. Cook for another 4-5 minutes until tomatoes soften.
• Stir in the lobster meat and cook just until heated through—about 2 minutes. Be careful not to overcook lobster or it gets rubbery.
• Add lemon juice, butter, and chopped parsley. Stir until the butter melts into the sauce, making it silky.
• Toss the cooked bucatini into the skillet with the lobster sauce. Add reserved pasta water a little at a time if the sauce seems too thick. Mix well to coat all the pasta evenly.
• Season with salt and freshly ground black pepper to taste.
• Serve immediately, garnished with extra parsley or lemon wedges if you like.

Timing is key here. Don’t rush the reduction of the wine and tomatoes; it builds flavor. Also, adding pasta water helps the sauce cling to the pasta perfectly, so keep some handy. When tossing the pasta, do it gently to keep the lobster bites intact.

Why You’ll Love Lobster Bucatini Pasta

• Quick to prepare with minimal ingredients
• Rich flavors from fresh lobster and garlic
• Perfect balance between spicy, tangy, and buttery
• Elegant enough for special dinners but easy enough for weeknights
• The hollow bucatini noodles hold sauce inside for extra taste

This recipe comes together in under 30 minutes, making it both impressive and practical. My favorite part is the way the pasta soaks up the garlicky lobster sauce, creating each bite full of flavor. You’ll want to add this to your go-to seafood recipes.

FAQ About Lobster Bucatini Pasta

Can I use frozen lobster meat for Lobster Bucatini Pasta?

Yes, frozen lobster meat works fine if it’s properly thawed in the fridge overnight. Avoid cooking straight from frozen because it can cause uneven texture and tougher meat. Fresh or cooked lobster tails bought from trusted sources deliver the best taste.

What wine pairs well for cooking and serving Lobster Bucatini Pasta?

A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. It adds brightness to the sauce without overpowering the delicate lobster flavor. The same wine used for cooking can also be served alongside the dish.

Can I substitute bucatini pasta with another type?

Yes, but bucatini’s hollow shape traps the sauce inside, giving a great texture contrast. If you don’t have bucatini, spaghetti or linguine can work well. Just keep in mind the sauce experience might differ slightly.

How do I reheat leftovers without drying out lobster?

Gently reheat the pasta in a skillet over low heat with a splash of water or broth to keep the sauce from drying. Avoid microwaving directly without adding liquid as lobster can get tough fast.

Is Lobster Bucatini Pasta suitable for special occasions?

Absolutely. This dish has a refined feel but is straightforward enough to prepare any day. The lobster meat adds luxury, making it great for celebrations or date nights at home.

Tips for Success with Lobster Bucatini Pasta

• Don’t overcook the lobster—just heat it through to stay tender.
• Use pasta water to adjust sauciness; it helps coat the noodles without thinning the flavor.
• Sauté garlic gently to avoid bitterness; it should be soft and fragrant, not browned.
• Taste and adjust seasoning near the end; lemon juice brightens the dish, so add it gradually.
• Serve immediately—this pasta tastes best fresh.

Trust me, these small details make all the difference. I learned the hard way by overcooking lobster once, and it was a no-go. But once you get the timing down, this recipe feels like second nature.

Disclaimer About Nutritional Information

Nutrition content can vary based on your specific ingredients and brands used. This post does not provide precise nutritional data for Lobster Bucatini Pasta. For specific dietary needs, please use a nutrition calculator with your exact ingredients.

What to Do Next

Give this Lobster Bucatini Pasta a try and see how the flavors come together. I’d love to hear how it turns out for you—leave a comment or share your tips. If you make any tweaks or have a favorite variation, let me know! This dish is all about enjoying simple ingredients with a touch of seafood elegance.