Lobster Bucatini Recipe
Feeds two
Ingredients:
For the Lobster Bucatini:
8 oz fresh shucked lobster meat
10 oz bucatini pasta or thick spaghetti
2 tablespoons olive oil
2 large garlic cloves, thinly sliced
Pinch of dried red chili flakes
1 bunch broccoli rabe
1/4 cup dry white wine
4 - 6 cups tomato sugo (recipe to follow)
6 - 8 basil leaves, rough torn or chiffonade
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)
For the Tomato Sugo:
1 - 28 oz can San Marzano whole peeled tomatoes
1 - 8 oz can tomato sauce
1/4 cup olive oil
1 whole onion, finely diced
2 large garlic cloves, thinly sliced
Pinch of dried red chili flakes
1/2 cup dry white wine
2 teaspoons balsamic vinegar
Salt and pepper to taste
Preparation:
TOMATO SUGO Heat oil in a large stock pot over medium heat. Add the onions, garlic and chili flakes, sauté until slightly caramelized, about 3 minutes. De-glaze the pan with the wine. Add balsamic vinegar, San Marzano tomatoes and tomato sauce and simmer on medium/low heat for 30-40 minutes, stirring often to break up the whole tomatoes.
PASTA Fill a large stock pot with salted water and cook pasta until almost al dente. The pasta will continue cooking when added to the sauce.
LOBSTER BUCATINI Heat oil in a large sauté pan over medium heat. Add garlic and cook until golden brown. Add the broccoli rabe and sauté with the garlic. Sprinkle with chili flakes and toss. De-glaze the pan with white wine and reduce, allowing the alcohol to burn off. Add the tomato sugo to the broccoli rabe mixture and heat through. Add the cooked pasta and sauté with the sugo until the pasta is well absorbed by the sauce. Remove from heat. Plate pasta and top with lobster meat, basil and Parmesan.
Local Ingredient Source:
Shucked Lobster
Recipe Courtesy of Mac’s Seafood. All rights reserved.
