Lobster Bucatini
Lobster Bucatini
This Lobster Bucatini is made with lobster tails, cherry tomatoes, San Marzano tomatoes, heavy cream and bucatini. This makes the most sumptuous and deep flavored pasted dish I have ever had. Chef to impress.
Ingredients
- 2 8 oz lobster tails - separate meat and shells (see notes) Whole lobsters can be used as well.
- 1 cup cherry tomatoes
- 3 tablespoon butter
- 1 tablespoon olive oil
- 1 med shallot - minced
- 4 cloves garlic - minced
- 2 tablespoon tomato paste
- 1 28 oz can whole plum Sam Marzano tomatoes
- ¾ cup fish or chicken stock - to boil down
- 2 bay leaves
- ¼ teaspoon dried pepper flakes
- a few strands saffron
- ½ tablespoon agave - to cut the acidity
- ¼ cup heavy cream
- 2 cups spinach
- 1 lb bucatini
- parmigiano-reggiano - to garnish
Instructions
- 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 saffron, the dried pepper flakes, the bay leaves, lobster shells and the chicken of fish stock, stir, cover and cook for about 1 hours, until the sauce has that seafood taste to it and is nice and thick.
- 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. Add a bit more chicken stock if the sauce is too thick. Cut the lobster meat into pieces and add into the sauce. If the lobster is raw cook until it loses its transparency. If using the broiled version immediately add the pasta, mix well, and serve with parmigiano-reggiano cheese (a very high-quality parmesan).
Notes
- You can buy the lobster steamed at the fish market.
- But, if you buy lobster tails, spread them with butter and some freshly minced garlic and broil them on high for 8-10 minutes. Let them cool off before beginning the steps of separating the shells and the meat.
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