Lobster Bucatini (Edit recipe)

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This Lobster Bucatini has it all: the elegance of lobster, the comfort of pasta, and a silky sauce that is oh-so-good! It's all about bold flavors, aromatic herbs, and a touch of decadence, with lobster tails taking center stage. Yes, just the tails! You don't have to wrestle the whole crustacean to deliver that lobster deliciousness for this dish. Here's the best part: you can prepare this delicious sauce in advance, allowing you to relax and enjoy date night without being tied up in the kitchen.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

12

Serves: 4

Ingredients

10 oz Lobster Tail
4 Tbsp Butter, Salted, divided
1 cup Shallot, coarsley chopped
1 cup Asian Chives (Chinese Leeks), coarsley chopped
3 sprigs Tarragon, Fresh
1 sprig Thyme
1 whole Bay Leaf
1 tsp Tomato Paste
1 Tbsp Brandy
1 cup White Wine
1.25 cups Heavy Whipping Cream
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Lobster Tails
In a pot of salted boiling water, add lobster tails.
Cook 4-7 minutes, depending on the size of the tails. Cook for 1 minute per ounce. (For example, 4 ounce tails should cook for 4 minutes)
Carefully remove the tails with tongs from the boiling water when they are cooked through. They will curl up and turn bright red. Transfer to a bowl filled with ice and water to stop them from cooking anymore. Let sit for about 3 minutes.
Remove the shells from the ice water and cut them down the middle with a sharp knife or scissors, then remove the meat. Set aside but do not discard the tail shell.
Sauce
In a large saute pan, melt 3 tablespoons of butter. Add the lobster shells and saute for about 2 minutes, stirring them around.
Add shallots, leeks, whole tarragon sprigs, thyme sprigs, bay leaf, and tomato paste. Stir ingredients together. Turn the heat to medium-low and saute for 2 minutes.
Slowly add Brandy and cook for 1 minute.
Slowly add the wine and cook for 5 minutes.
Stir in cream and simmer for at least 15 minutes.
Carefully pour the sauce from your pan through a strainer into a clean bowl or large measuring cup. Use a spoon or spatula to gently push the sauce through, ensuring all the liquid passes through the strainer while leaving behind all the solids.
Transfer the silky sauce to a clean, large saute pan and keep it on a low heat.
Cook Bucatini in a large pot of boiling, salted water.
While the pasta is cooking, melt 1 tablespoon of butter in a sauté pan, add the chopped lobster meat, and heat the meat through.
Reserve 1 cup of the pasta water. When the Bucatini is al dente, follow the package's suggestion, drain, and transfer it to a sauté pan with the sauce. Add reserved pasta water to achieve the desired consistency. (Optional)
Plate pasta, add lobster meat, and garnish with additional chopped tarragon. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	510
Fat:	40 g
Carbohydrates:	25 g
Protein:	21 g
Cholesterol:	179 g
Sodium:	317 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.