Spicy Calabrian Chili Lobster Bucatini
This pasta recipe is perfect for a dinner meant to impress! The balance of spice and freshness in this pasta is going to leave you wanting more with every bite!
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!