Ingredients
Scale
- 8 ounces bucatini pasta
- 2 lobster tails, cooked and chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a spicy kick)
Instructions
- Cook the lobster tails in boiling salted water, then chop into pieces.
- Boil the bucatini pasta in salted water until al dente, reserving 1 cup of pasta water.
- Melt butter and olive oil in a skillet, then sauté garlic and shallot until fragrant.
- Add cherry tomatoes and sauté until softened.
- Pour in heavy cream, simmer, and stir in Parmesan until melted.
- Toss the cooked bucatini with the sauce, adding pasta water for desired consistency.
- Fold in the lobster pieces gently and warm through.
- Serve garnished with parsley and red pepper flakes.
Notes
- For a spicier kick, add more red pepper flakes.
- Ensure lobster is pre-cooked or boil fresh for 6-8 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Lobster, Bucatini, Pasta, Creamy, Seafood