Lobster Bucatini

Makes: 4 servings
Preparation time: 8 minutes
Cooking time: 15 minutes

Lobster Bucatini

  • Ingredients

    • 375 ml (1 ½ cups) Rao’s Creamy Marinara Sauce
    • 350 g bucatini pasta 
    • 400 g cooked lobster meat 
    • 2 French shallots, finely chopped 
    • 1 clove garlic, minced 
    • 1.2 fl oz (2 tbsp) olive oil
    • 1.8 fl oz (¼ cup) cognac
    • 3.5 fl oz dry white wine
    • 2 tbsp chopped fresh basil
    • Salt and freshly ground black pepper

  • Directions

    1. Cook the bucatini until al dente. Drain and set aside. 
    2. Heat the olive oil in a large skillet over medium heat.  Add the shallot and garlic, then sauté for 2 to 3 minutes  until tender. 
    3. Pour the cognac into the skillet and heat for a few seconds. Flambé to evaporate the alcohol (be careful!). Otherwise, simply reduce for 1 to 2 minutes.
    4. Add the white wine and let it reduce by half, about 3 to 4 minutes. 
    5. Stir in the creamy marinara sauce and lobster meat. Mix gently and simmer over low heat for 5 minutes. Season with salt and pepper to taste.
    6. Add the cooked bucatini to the pan and toss to coat the pasta. Add the fresh basil and serve! 

Tips and tricks

  • Add a dash of lobster bisque to your sauce to intensify the flavors.
  • You can use your favorite pasta for this recipe.

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