An updated version of the lobster bucatini recipe with instructions on poaching the lobster meat and incorporating fresh chili, sweet corn, and basil. Enjoy your upgraded lobster bucatini with a burst of freshness and added textures!
- 8 ounces bucatini pasta
- 2 lobster tails
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 fresh chili (such as jalapeño or red chili), seeded and finely chopped
- 1 cup sweet corn kernels (fresh or frozen)
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, torn (for garnish)
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water.
- Carefully place the lobster tails in the boiling water and poach them for about 5-6 minutes, or until the shells turn bright red and the meat is opaque.
- Remove the lobster tails from the boiling water and transfer them to a bowl of ice water. This will stop the cooking process and make it easier to remove the meat from the shells.
- Once the lobster tails have cooled down, use kitchen shears or a sharp knife to carefully cut the shells lengthwise. Gently remove the meat and chop it into bite-sized pieces. Set aside.
- Cook the bucatini pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped chili, and sauté for 1-2 minutes until fragrant.
- Add the sweet corn kernels to the skillet and cook for 2-3 minutes until they are slightly tender.
- Pour in the white wine and let it simmer for a minute to cook off the alcohol.
- Add the poached lobster meat to the skillet and stir to combine with the garlic, chili, and sweet corn.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Add the cooked bucatini pasta to the skillet and toss it with the sauce until well coated. Cook for an additional minute to allow the flavors to meld together.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.
- Remove the skillet from the heat and garnish with torn fresh basil leaves.
- Serve the lobster bucatini immediately, and savor the delightful combination of flavors with the added kick of chili, the sweetness of corn, and the aromatic basil.