Lemon Lobster Bucatini
A delicious Lemon Lobster Bucatini recipe that combines the richness of lobster with the zing of lemon, perfect for a special dinner.
Equipment
- large pot
- Sauté pan
Ingredients
Pasta and Sauce
- 16 oz Bucatini pasta
- 2 tablespoon Extra virgin olive oil
- 4 tablespoon Scampi butter dollops
- ½ teaspoon Crushed red pepper flakes optional or as needed
- 1 tablespoon Fresh garlic minced
- 14 oz Warm water lobster tails 2 (7 oz.) tails, meat removed from shell
- 2 teaspoon Fresh lemon zest
- ¼ cup Fresh lemon juice
- ¼ cup Fresh parsley chopped
Instructions
Cooking Instructions
- Fill a large pot with water, add a big pinch of salt, and bring to a boil. Add pasta and cook according to package instructions.
- Drain pasta and set aside. Drizzle a little olive oil over pasta if desired to keep pasta from sticking.
- Set a large sauté pan over medium heat, add olive oil, butter dollops, red pepper flakes and garlic. Sauté for 1 to 2 minutes or until garlic is just fragrant.
- Add lobster meat and stir-fry until meat starts to turn opaque and darkens in color. Add in cooked pasta, lemon zest and juice, and parsley.
- Cook for an additional 3 to 5 minutes to finish cooking lobster and heat pasta through. Season to taste and serve immediately, garnish with grated pecorino romano if desired.
Nutrition
Serving: 1servingCalories: 640kcalCarbohydrates: 86gProtein: 37gFat: 17gSaturated Fat: 6gCholesterol: 145mgSodium: 250mgFiber: 6gSugar: 3gVitamin C: 15mgCalcium: 50mgIron: 35mg
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