Spicy Calabrian Chili Lobster Bucatini
This decadent pasta recipe is the perfect meal to make for a special occasion. The balance of spice and freshness in this pasta is going to leave you wanting more with every bite!
Calabrian Chili Lobster Bucatini:
This lobster pasta may be my favorite I’ve made to date. My boyfriend did say it was the best pasta he’s ever had so it must be shared with the world! While the lobster makes it a bit of a fancier pasta, it is so worth it! The combination of buttery lobster and spicy Calabrian chili is the perfect balance of flavors that is both refreshing and rich. The subtle heat from the chili enhances the sweetness of the lobster, creating a delicious balance of flavors. Mixed with some jammy tomatoes and topped with some fresh parsley, this dish is going to leave everyone impressed.
Notes & Ingredients:
My mouth is watering just thinking about this pasta! The creamy, spicy, goodness is to die for. This recipe is a great one to have on hand when you want to impress your guests with a fancy meal but not one that is too difficult! This recipe can also be changed to your liking, such as opting out the Calabrian chilis for a non-spicy alternative, or using frozen lobster if fresh is out of budget. I promise it will still taste delicious! Here is your grocery list:
- Bucatini
- Lobster
- Cherry Tomatoes
- Calabrian Chili
- Parsley
- Lemon
- White Wine
- Heavy Cream
- Garlic
- Salt & Pepper
How to Cook Lobster:
Seeing as how lobster is on the pricier side, you want to make sure you cook it properly and get it right ! It may seem daunting, but the good thing is, it’s actually super simple!
Bring a large pot of water to boil and heavily salt it so that it resembles ocean water. While the water is heating up, take your scissors and cut down the shell of the lobster tail on the top until you hit the tail. Once the water is boiling, drop the lobster tails in. Cook them until the tails are bright pink and no longer translucent. It should only take a few minutes. If you are cooking them in butter, it is important not to over boil them so that they don’t get rubbery! Once they’re nice and pink, drop them in ice water so they stop cooking, and cut down the other part of the shell to make removing it easy.
Keep the water you used and the shells if you want to make a seafood stock!
Happy cooking!
Spicy Calabrian Chili Lobster Bucatini
Equipment
- Scissors
- Strainer
- Large Pot
Ingredients
- 2 Lobster tails
- 1 cup Lobster claw meat fresh or frozen
- 2 cups Cherry tomatoes halved
- 5 cloves Garlic minced
- 2 tbsp Butter
- 2 tbsp Parsley roughly chopped
- 1 tbsp Calabrian chili
- 1/2 Lemon (juice)
- 1/4 cup White wine
- 1/3 cup Heavy cream
- 1 box Bucatini
Instructions
- Cut your lobster tails down the middle of the shell. Cook them in boiling water for about 3 minutes, or until they're nice and red. Set aside.
- Add olive oil and butter to a large skillet over medium heat. Once the butter has melted, add the parsley and Calabrian chili. Cook until fragrant.
- Open your lobster tails, get the meat out, and add it along with the claw meat to the skillet. (It will be easier and cheaper to buy frozen lobster meat and normally it's already cooked!) Squeeze the juice of half a lemon over the lobster, stir, and remove the lobster from the skillet.
- Before you finish the sauce, put your pasta to boil. Cook it a minute less than it says so that it doesn't get mushy when you add it to the skillet!
- Add the garlic, tomatoes, and a pinch of salt to the skillet over medium heat. Stir until the garlic becomes fragrant and the tomatoes start to soften. Add the wine and let it cook for a few minutes until it looks like some of the wine has cooked off.
- Pour in the heavy cream, stir, and let simmer for a few minutes until it thickens up while you wait for the pasta to be done.
- Add in your pasta and lobster to the skillet and grate some parmesan cheese over the top. Stir and add a splash of pasta water to bring everything together. Once combined serve and enjoy!