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.

How to make Lobster Bucatini

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.

Other pastas to try

Lobster Bucatini

★★★★★

5 from 1 reviews

Author: Maxine Dubois
Total Time: 2 hours
Yield: 4 servings 1x

Print Recipe

Description

This Lobster Bucatini is made with lobster tails, cherry tomatoes, San Marzano tomatoes, heavy cream and bucatini.

Ingredients

Scale

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 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.

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

https://jupiter.shop/embed/creator/cilantroparsley/s/h