Spicy Lobster Bucatini with Burrata
Spicy Lobster Bucatini with Burrata is a quick weeknight pasta that's studded with briny lobster and creamy burrata on top.
Servings: 2
Cost: $25
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, they’ll 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 sauté 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
Serving: 2g | Calories: 621kcal | Carbohydrates: 147.9g | Protein: 43g | Fat: 56g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 1370mg | Potassium: 34mg | Fiber: 6.4g | Sugar: 2g