Ingredients (Serves 4)
1 package (500g) Bucatini Pasta 2 Lobster tails (cleaned and cut into large chunks) 3 tablespoons Butter 2 tablespoons Extra virgin olive oil 3 cloves Garlic (minced) 1 Small shallot (finely diced) 1/2 cup Dry white wine 1 cup Cherry tomatoes (halved) 1/2 teaspoon Red pepper flakes Juice and zest of 1/2 lemon 1/4 bunch Fresh parsley (finely chopped) Salt and freshly ground black pepper For boiling water: Salt
Instructions
- Cook the Pasta: Boil a large pot of heavily salted water. Cook the Bucatini until al dente (usually 1-2 minutes less than package instructions). Reserve 1 cup of pasta water and drain.
- Sear the Lobster: In a large skillet, heat 1 tablespoon of butter and the olive oil. Sauté lobster meat until just opaque and pink (about 2-3 minutes). Remove lobster from the pan and set aside on a plate to prevent overcooking.
- Build the Sauce: In the same skillet, add the remaining butter. Sauté shallots and garlic until translucent. Add cherry tomatoes and red pepper flakes; cook until tomatoes soften.
- Deglaze: Pour in the white wine and let it simmer until reduced by half. Add lemon juice and 1/2 cup of the reserved pasta water.
- Combine: Toss the cooked Bucatini and the lobster meat back into the skillet. Add the lemon zest and parsley. Toss well for 1-2 minutes until the sauce emulsifies and coats the pasta.
- Serve: Serve immediately while hot. Garnish with additional fresh parsley and a crack of black pepper.