This Lobster Bucatini is made with lobster tails, cherry tomatoes, San Marzano tomatoes, heavy cream and bucatini.
This lobster bucatini is one of my more popular recipes on my website, especially around valentines day. You can buy pre steamed lobster at your local fish market to make your life easier. I used the lobster shells to simmer into the sauce to give it a great taste. If you like eating lobster and want to know the best way to cook it, then this dish is for you. If you would like to add some spiciness to this dish, add some red pepper flakes.
Check out how to boil lobster by the pound if you buy fresh lobsters. If you love this recipe, feel free to try my Lobster Bisque.
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Ingredients
- Lobster
- Cherry tomatoes
- Butter
- Olive oil
- Shallots
- Garlic
- Tomato paste
- San Marzano tomatoes
- Bay leaves
- Spinach
- Heavy cream
- Bucatini
- Parmesan cheese
See recipe card for quantities.
Instructions
Separate the lobster shell and meat.
In a large deep saucepan on medium heat, add the cherry tomatoes until they start to burst, about 4-8 minutes. Combine the butter, oil, shallots and garlic and cook until the shallots are soft and garlic is fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Pour in the whole tomatoes and cook for 6-8 minutes, breaking the tomatoes apart with a wooden spoon. Add the bay leaves, lobster shells, stir, cover and cook for 1 hour, until the sauce has that lobstery taste to it.
Cook pasta until al dente.
Uncover the sauce and remove the lobster shells and bay leaves. Add the spinach and heavy cream and cook until the spinach is soft, about 2-3 minutes. Cut the lobster meat into pieces and add into the sauce. Add the pasta and mix well. Serve with parmesan cheese.
Substitutions
Lobster: When you go to your local fishmarket, ask them to steam your lobster beforehand. It makes it much easier for you!
Tomatoes: I love using cherry tomatoes because they burst so much flavor, but you could use any tomatoes and dice them up.
Butter: I used salted butter but you could use ghee or unsalted butter and salt yourself.
Shallots: I love using shallots for this recipe. You could either use red or yellow onion. Another great substitute would be shallots or green onion.
Garlic: You can smash the garlic or mince it.
Olive Oil: I would extra virgin olive oil for best quality and taste.
Pasta: I used bucatini but you can use any long pasta.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Kid friendly - This recipe is very kid friendly!
If you like this recipe, feel free to try my Crab Marinara.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Buy an already steamed lobster to make your life easier!
Lobster Bucatini
- Total Time: 2 hours
- Yield: 4 servings 1x
Description
This Lobster Bucatini is made with lobster tails, cherry tomatoes, San Marzano tomatoes, heavy cream and bucatini.
Ingredients
- 2 steamed lobsters, separate meat and shells (see notes)
- 1 cup cherry tomatoes
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can whole plum San Marzanos tomatoes
- 2 bay leaves
- 2 cups spinach
- ¼ cup heavy cream
- 1 lb bucatini
- Parmesan cheese to garnish
Instructions
- Separate the lobster shell and meat.
- In a large deep saucepan on medium heat, add the cherry tomatoes until they start to burst, about 4-8 minutes. Add the butter, oil, shallots and garlic and cook until the shallots are soft and garlic is fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the whole tomatoes and cook for 6-8 minutes, breaking the tomatoes apart with a wooden spoon. Add the bay leaves, lobster shells, stir, cover and cook for 1 hour, until the sauce has that lobstery taste to it.
- Cook pasta until al dente.
- Uncover the sauce and remove the lobster shells and bay leaves. Add the spinach and heavy cream and cook until the spinach is soft, about 2-3 minutes. Cut the lobster meat into pieces and add into the sauce. Add the pasta and mix well. Serve with parmesan cheese.
Notes
- To cook the lobster, you can buy the lobster steamed at the fish market.
- If you buy the lobster tails, you can broil them on high for 8-10 minutes. Let the lobster tails cool off before beginning the steps. Separate the shells and the meat.
- Prep Time: 10 to 30 minutes
- Cook Time: 1 Hour 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 433.0
- Sugar: 6.5 g
- Sodium: 756.6 mg
- Fat: 7.8 g
- Saturated Fat: 3.6 g
- Carbohydrates: 53.4 g
- Fiber: 3.4 g
- Protein: 36.3
- Cholesterol: 137.5 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Joe
I made this for my wife the other night, she loved it!
★★★★★