Lobster Bucatini with Garlic, White Wine & Tomato
This Lobster Bucatini is rich and elegant without being overly heavy. Sweet lobster, garlic, white wine, tomatoes, and a touch of butter make a restaurant-style sauce that clings beautifully to thick bucatini.
Serves: 4
Prep: 20 minutes
Cook: 30 minutes
Total: About 50 minutes
Ingredients
- 12 oz bucatini pasta
- 2 lobster tails, about 5–6 oz each
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced or minced
- 1 small shallot, finely chopped
- ¼ teaspoon red pepper flakes, or more to taste
- ½ cup dry white wine
- 1 can (14 oz) crushed or finely diced San Marzano-style tomatoes
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt, plus more for pasta water
- Freshly ground black pepper
- ¼ cup chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- ½ cup reserved pasta water, as needed
- Fresh basil for garnish, optional
Prepare the Lobster
Bring a pot of salted water to a gentle boil. Add the lobster tails and cook for about 4–5 minutes, just until the shells turn red and the meat is nearly cooked through.
Remove and allow them to cool enough to handle. Cut through the shells, remove the lobster meat, and chop it into generous bite-sized pieces. Don’t overcook it—the lobster will finish cooking in the sauce.
Make the Sauce
Heat the olive oil in a large skillet over medium heat. Add the shallot and cook for about 2 minutes. Add the garlic and red pepper flakes and cook for another 30–60 seconds, just until fragrant.
Pour in the white wine, scraping up anything from the bottom of the pan. Let the wine simmer for 2–3 minutes, reducing by roughly half.
Add the tomatoes, salt, and a few grinds of black pepper. Reduce the heat and simmer gently for 10–12 minutes.
Cook the Bucatini
Meanwhile, cook the bucatini in generously salted water until just shy of al dente.
Before draining, reserve about 1 cup of the pasta water.
Bring It Together
Add the drained bucatini directly to the tomato sauce along with about ¼ cup of pasta water. Toss over medium-low heat for 1–2 minutes.
Add the lobster meat, butter, lemon juice, lemon zest, and parsley. Toss gently until the butter melts and the lobster is warmed through. Add another splash of pasta water if necessary—the finished sauce should be silky rather than thick or dry.
Taste and adjust the salt, pepper, lemon, and red pepper flakes.
Serve
Twirl the bucatini into warm shallow bowls and spoon the lobster pieces over the top. Finish with fresh parsley or basil and a drizzle of good olive oil.
One important tip: Skip the Parmesan. With a delicate lobster pasta like this, cheese can overpower the sweet seafood flavor.
Wine pairing: A chilled Pinot Grigio, Vermentino, or Sauvignon Blanc works beautifully—and you can use the same wine in the sauce.
Make It Extra Special
For a more luxurious version, use three lobster tails and stir 2 tablespoons of heavy cream into the tomato sauce just before adding the pasta. It creates a gorgeous light rosé-style lobster sauce without making the dish too heavy.