Lobster Bucatini
The sauce is what makes this dish so amazing! Want to know how I made it? By adding the lobster shells into the sauce as it simmers, it gives it an amazing lobstery taste. It is also super easy to make, especially if you are able to buy the lobster already steamed. If you like eating lobster and want to know the best way to pair it, then this dish is for you.
You can add more lobster tails if you wish, although I thought three lobster tails was enough. Obviously, more lobster will be more tasty. I am currently in the Florida Keys enjoying all the fresh seafood, which is why I needed to make this! If you would like to add some spiciness to this dish, add some red pepper flakes.
Separate the lobster shell and meat.
In a large deep saucepan on medium heat, add the cherry tomatoes until they start to burst, about 4-8 minutes. Add the butter, oil, shallots and garlic and cook until the shallots are soft and garlic is fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the whole tomatoes and cook for 6-8 minutes, breaking the tomatoes apart with a wooden spoon. Add the lobster shells, stir, cover and cook for 1 to 1 1/2 hours, until the sauce has that seafood taste to it.
Cook pasta until al dente.
Uncover the sauce and remove the lobster shells and bay leaves. Add the spinach and heavy cream and cook until the spinach is soft, about 2-3 minutes. Cut the lobster meat into pieces and add into the sauce. Add the pasta and mix well. Serve with parmesan cheese.
Lobster Bucatini
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Comments
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This looks excellent. I am italian. In Italy it's considered a bad idea to put Parmigiano or any other cheese on any seafood. Obviously it's a matter of taste. However, the lobster flavour is subtle and is overwhelmed with Parmigiano. Save that great Parmigiano Reggiano for spaghetti with oil and pepper, or just tomato sauce and some basil. Another point: we would sauté the shallots (and omit the garlic-- again, great with pasta, oil garlic and Parmigiano) but, too strong for lobster... with the bay leaf on their own, without adding the small tomatoes yet. The tomato paste is also overkill. It's a great idea for a spaghetti sauce on its own. The great idea here is to work with the lobster shells. (For safety, be sure to put them in cheese cloth)... when you have lobster shells you can strain them and make the loveliest sauces or lobster bisque. Don't forget how rich lobster is and yet subtle: It doesn't need cream or cheese and certainly not garlic. It would taste and smell like any American version of Italian food. Rather than Parmigiano why not try a bit of grated lemon zest and a small amount of parsley-- that would enhance the taste of the sea and the delicacy of the lobster. Buon appetito.
CAN ANY OTHER FISH BE USED IN THIS RECIPE?