LOBSTER BUCATINI

Print

LOBSTER BUCATINI

Yield 4

Prep time

15 Min

Cook time

75 Min

Total time

1 H & 30 M

Ingredients

Lobster Stock:

• 4 large lobster tails, shells on
• 1 tsp vegetable oil or butter
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• ¼ cup carrot, diced
• ¼ cup celery, diced
• ¼ cup red bell pepper, diced
• ½ cup yellow onion, diced
• 2 Tbsp tomato paste
• 4 cups vegetable broth or water
• 1 dried bay leaf

Sauce:

• 3 Tbsp butter
• 2 Tbsp flour
• 3 cups lobster stock
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• ¼ cup heavy cream

Lobster meat:

• 1 tsp vegetable or avocado oil
• 1 Tbsp minced garlic
• Pinch of salt

• 1 lb Bucatini pasta, cooked al dente
• Grated parmesan cheese to taste
• lemon juice to taste

Instructions

1. Rinse and dry your lobster tails, then split them in half lengthwise down the back of the shell and remove the shells from the meat. Clean up the meat of any veins or digestive tract that you see, then cut the meat into medium sized chunks and set aside. Reserve the shells for the stock.
2. In a large stock pot set over medium high heat, add the oil or butter along with the carrot, celery, onion and bell pepper (this is your mirepoix aka the base for any stock). Cook, stirring till the vegetables just soften, about 3-4 minutes, then add in the lobster shells and cook till the shells turn bright red, about 2 more minutes.
3. Add in the spices, salt and tomato paste. Continue cooking until the tomato paste turns darker red and the vegetables begin to caramelize. Pour in the stock and bay leaf and stir to combine. Bring the stock to a simmer and reduce heat to medium low. Cover and let simmer for 1 hour.
4. Strain the stock through a fine mesh strainer into a large bowl or measuring cup. Set aside.
5. Heat a large saucepan over medium heat and add the butter and flour to make a roux. Stir to combine and then cook, stirring constantly till the roux turns light golden brown and smells slightly toasted. Pour in 3 cups of stock and whisk to blend in the roux. Turn heat to medium low and cook, simmering for about 10 minutes till the sauce has thickened and reduced slightly. Stir in the spices, salt and heavy cream and taste to adjust seasonings. Set the sauce over very low heat while you cook the lobster meat.
6. Heat a skillet over high heat till smoking hot. Add in the oil and the lobster meat and let cook undisturbed for 1-2 minutes till the meat begins to brown. Stir in the garlic and a pinch of salt and toss to combine, cook 1 more minute just till the lobster is no longer translucent and gets a little golden. Add the lobster meat to the sauce and stir to combine everything together.
7. Toss the noodles with the hot lobster sauce and meat and serve with Parmesan cheese grated over top and a squeeze of lemon juice.

Did you make this recipe?

Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance