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
- GOAT CHEESE PESTO PASTA WITH SHRIMP AND PROSCIUTTO
- THE MOST COMFORTING SPAGHETTI AND MEATBALLS
- MAFALDE LEMON RICOTTA PARMESAN PASTA