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
- 1/4 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