Ingredients
Scale
- 300g bucatini pasta
- 250g cooked lobster meat, chopped
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry apple vinegar
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup freshly shaved Parmesan cheese
Instructions
- Boil salted water in a large pot and cook the bucatini until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, melt the butter and olive oil over medium heat.
- Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
- Add apple vinegar and simmer for 2–3 minutes until slightly reduced.
- Gently incorporate the lobster meat into the skillet to warm through.
- Add the drained bucatini to the skillet, tossing gently with the sauce while adding reserved pasta water as needed for creaminess.
- Season with salt and pepper to taste.
- Remove from heat and mix in chopped parsley.
- Plate the dish and garnish generously with shaved Parmesan cheese.
- Serve immediately for an exquisite meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 470
- Sugar: 1g
- Sodium: 620mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg