Lobster Bucatini
This Lobster Bucatini features succulent lobster and creamy sauce, perfect for a luxurious meal.
Equipment
- large deep saucepan
- wooden spoon
Ingredients
- 2 steamed lobsters, separate meat and shells See notes for cooking instructions
- 1 cup cherry tomatoes
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28 oz can whole plum San Marzano 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 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.
Nutrition
Serving: 1servingCalories: 433kcalCarbohydrates: 53.4gProtein: 36.3gFat: 7.8gSaturated Fat: 3.6gCholesterol: 137.5mgSodium: 756.6mgFiber: 3.4gSugar: 6.5g
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