Ingredients
- Bucatini pasta: 1 pound
- Lobster tails: 2 (6-8 ounces each)
- Olive oil: 1/4 cup
- Garlic: 4 cloves, minced
- Cherry tomatoes: 1 pint, halved
- Dry white wine: 1/2 cup
- Red pepper flakes: 1/4 teaspoon (or more, to taste)
- Fresh basil: 1/4 cup, chopped
Instructions
- Step 1: Cook the bucatini according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, prepare the lobster. If using frozen lobster tails, thaw completely. Cut the lobster shells lengthwise with kitchen shears. Remove the lobster meat and cut into bite-sized pieces.
- Step 3: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 4: Add the cherry tomatoes to the skillet and cook until they begin to soften and release their juices, about 5 minutes. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate slightly.
- Step 5: Add the lobster meat to the skillet and cook until it is heated through and opaque, about 3-5 minutes. Do not overcook the lobster, or it will become tough.
- Step 6: Add the drained bucatini pasta to the skillet with the lobster sauce. Toss to coat, adding some of the reserved pasta water if needed to create a smooth sauce. Stir in the chopped fresh basil. Serve immediately.
Notes
- Leftover Lobster Bucatini is best enjoyed the next day; store it in an airtight container in the refrigerator for up to 2 days.
- To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to prevent it from drying out.
- Garnish each serving with extra fresh basil and a lemon wedge for a bright, zesty finish.
- Be sure to save some pasta water, its starch helps the sauce cling beautifully to the bucatini, creating a truly emulsified and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American