Lobster Bucatini Recipe
This creamy and spicy Lobster Bucatini recipe features tender lobster, sweet corn, fresh chili, and a luscious Parmesan cream sauce—perfectly cooked in one pot for an effortless gourmet dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 8 oz Bucatini pasta
- 2 Lobster tails fresh or thawed if frozen
- 2 tablespoon Olive oil for sauteing garlic and chili
- 3 cloves Garlic minced
- 1 Fresh chili like jalapeño or red chili, finely chopped
- 1 cup Sweet corn kernels fresh or frozen
- ¼ cup White wine
- ½ cup Heavy cream
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh basil leaves torn for garnish
Instructions
Instructions
- Grab a big pot, fill it with salted water, and bring to a boil. Cook bucatini until just al dente. Drain and reserve some pasta water.
- Boil lobster tails for 5–7 minutes until shells turn red and meat is opaque. Cool and chop into bite-size pieces.
- Heat olive oil in large skillet over medium. Sauté minced garlic and chili for 1 minute until fragrant.
- Add sweet corn and cook 2–3 minutes, stirring often.
- Pour in white wine and let simmer 2 minutes to reduce.
- Stir in heavy cream and simmer 2–3 minutes until slightly thickened.
- Add lobster meat and heat gently to warm through.
- Add cooked pasta to sauce. Mix thoroughly.
- Sprinkle Parmesan, salt, and pepper. Stir to combine.
- Garnish with torn basil leaves and serve immediately.
Notes
For quicker prep, use pre-cooked lobster and minced garlic. The sauce can be made ahead and reheated.