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Lobster Bucatini

Treat Mama to an exquisite homemade meal with this mouthwatering Lobster Bucatini recipe! This indulgent dish features succulent lobster tail meat paired with al dente bucatini pasta, all enveloped in a creamy, flavorful sauce. Made with love and care, this recipe is sure to impress and make Mother's Day unforgettable. Follow along as I guide you through each step to culinary perfection!

Ingredients

Directions

  1. Begin by preparing the lobster. Deshell the lobster and reserve the shells for later use.
  2. Create a mirepoix by roughly chopping 1 onion, celery, and carrot. Add them to a stock pot along with the reserved lobster shells, cover with cold water, and bring to a simmer. Allow it to reduce by half, then strain and reserve the stock.
  3. In a pan, melt 2 Tbsp. of butter over medium-high heat. Add the lobster tail meat, season with Boudreaux's Backyard Lil' Bit Better Creole Seasoning, and sauté until cooked. Remove the lobster from the pan and transfer it to a bowl.
  4. In the same pan, add 1 diced onion and 1 diced red bell pepper. Sauté until translucent, then add the minced garlic and cook until fragrant. Stir in 4 Tbsp. of butter and flour to create a light roux. Add tomato paste, white wine, 1 cup of the reserved lobster stock, and heavy cream. Season the sauce to taste with Creole and Low and Slow seasonings, then blend until smooth.
  5. Cook the bucatini pasta according to package instructions until al dente. Reserve some of the starchy pasta water.
  6. Heat up the lobster meat in the pan, adding about 1/2 cup of pasta water. Add a serving of cooked pasta to the pan and ladle in a portion of the sauce. Mix well to coat the pasta.
  7. Plate the lobster bucatini, topping it with freshly grated Parmigiano Reggiano. Serve with crusty, toasted bread on the side for a complete and luxurious Mother's Day meal experience!
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