This Lobster Bucatini is made with lobster tails, cherry tomatoes, San Marzano tomatoes, heavy cream and bucatini.
The sauce is what makes this dish so amazing! Want to know how I made it? By adding the lobster shells into the sauce as it simmers, it gives it an amazing lobstery taste. It is also super easy to make, especially if you are able to buy the lobster already steamed. If you like eating lobster and want to know the best way to pair it, then this dish is for you.
You can add more lobster tails if you wish, although I thought three lobster tails was enough. Obviously, more lobster will be more tasty. I am currently in the Florida Keys enjoying all the fresh seafood, which is why I needed to make this! If you would like to add some spiciness to this dish, add some red pepper flakes.
If you like this recipe, feel free to try my GOAT CHEESE PESTO PASTA WITH SHRIMP AND PROSCIUTTO and my THE MOST COMFORTING SPAGHETTI AND MEATBALLS!
- Cherry tomatoes
- Olive oil
- Tomato paste
- San Marzano tomatoes
- Bay leaves
- Heavy cream
- Parmesan cheese
See recipe card for quantities.
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 to 1 ½ hours, until the sauce has that seafood 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.
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.
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!
Check out this MAFALDE LEMON RICOTTA PARMESAN PASTA!
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!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Buy an already steamed lobster to make your life easier!Print
- 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