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 white apple vinegar
- 1/2 cup reserved pasta water
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, freshly shaved
Instructions
- In a large pot, bring salted water to a boil and cook the bucatini until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, melt butter with olive oil.
- Add minced garlic and red pepper flakes; sauté for about one minute until fragrant.
- Pour in the white apple vinegar and let simmer for 2–3 minutes until slightly reduced.
- Incorporate the lobster meat and gently toss to heat through.
- Add the drained bucatini to the skillet and mix with the sauce, using reserved pasta water as needed to achieve desired consistency.
- Season with salt and pepper to taste and toss in fresh parsley before serving.
- Plate the dish and garnish generously with shaved Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg