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Do you know what feels decadent? Buying lobster tails and cooking them at home. Hence, the reason why I named one of my favorite pastas on this blog “pay-day lobster pasta.” It’s not every day we eat lobster. But today I’m bringing it with this Spicy Lobster Bucatini with Burrata.
How to Cook Lobster Tails:
The worst thing you could EVER do in your life/cooking is to overcook seafood. It’s a true crime. Here’s how I do it:
- Cook lobster in gently simmering water for 8 minutes, just until they turn opaque.
- Run under cold water to cool them down.
- Flip the lobster tail over and using kitchen shears, cut slices onto each side and pull back the bottom part.
- Remove the lobster tail meat and then chop it up.
Shortcuts Are Welcome!
I don’t always cook with shortcuts but pasta with red sauce is one of them. I love using Rao’s Homemade Marinara when I’m short on time.
It makes this whole dish a 20 minute meal vs. two hours. Glorious!
Have You Ever Had Bucatini Pasta?
Bucatini pasta is a super thick pasta with a small hole in the center. It’s most popular in Rome and if you’ve ever had the famous Cacio e Pepe, then you’ve definitely had bucatini. One of my favorite memories of Italy is when I was in Bologna and walked into a pasta place where the chef was from Rome. Truly the best bucatini experience of my life!
If you’re in the mood for an indulgent dinner, I am encouraging you to whip this up STAT! It’s all the things that our taste buds love: briny, creamy, spicy and bright.
This Spicy Lobster Bucatini with Burrata is totally an indulgent winner; let me know if you make it!
Spicy Lobster Bucatini with Burrata
Equipment
- 1 (4-quart) Dutch oven or large skillet
Ingredients
- 2 whole lobster tails
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper
- 1 (12-ounce) jar marinara sauce
- 1 cup finely olives
- 1/2 pound bucatini
- 1 ball fresh burrata, divided
Instructions
To Cook the Lobster Tails:
- Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, theyโll cook more in the pasta. Run them under cold water. Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces.
To Make the Pasta:
- To a medium sautรฉ pan or skillet, set over medium heat, pour in the olive oil. When warm, add the crushed red pepper and toast for about 1 minute. Pour in the store-bought marinara sauce and olives. Bring to a simmer and cook for about 5 minutes. Give it a taste and adjust the seasoning to your liking. I always doctor up store-bought marinara a bit. I like to add a pinch of oregano, some salt, if needed, etc. Turn the marinara off the heat and mix in the Italian parsley. Set aside. Divide amongst plates and garnish with the lobster. I like to garnish it vs. tossing it in the pasta so you have more control as to the disbursement. Add a small ball of burrata to the top of the pasta and garnish with more crushed red pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need more pasta recipes? Right this way!
FYI- there is no Italian parsley in the ingredients list. Also, it might be helpful to specify what type of olives! Thanks!
Looks delish but I have questions! What kind of olives? And you say the lobster will finish cooking in the pasta but then garnish the lobster instead of mixing it in?
This feels like it’s not finished?