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Creamy Lobster Bucatini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


Creamy Lobster Bucatini:

  • 1/2 lb. bucatini or other long pasta

  • 1/4 lb. cooked lobster meat

  • 2 tbsp. extra virgin olive oil

  • 6 garlic cloves, thinly sliced

  • 1 cup heavy cream

  • Juice of 1 lemon

  • 1/2 tsp. crushed red chili flakes

  • 1 tbsp. chives, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

  • Salt to taste

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

  • Pasta water as needed


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Creamy Lobster Bucatini:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1cup of pasta water.

  2. Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes, until fragrant.

  3. Add the lobster meat and heavy cream and let simmer over low heat for 4-5 minutes until the cream begins to thicken.

  4. Add the juice of 1 lemon along with the crushed red chili flakes and stir. Add salt to taste. Let simmer over low heat until the pasta has finished cooking.

  5. Strain the pasta and add to the pan with the creamy lobster sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed, 1/4 cup at a time.

  6. Plate and top with chopped chives and lemon-garlic panko breadcrumbs.


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