Lobster Bucatini

Name: Lobster Bucatini
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4 servings
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

Prep Time: 8 mins

Total Time: 23 mins

Serves: 4 People

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

Cook the bucatini until al dente. Drain and set aside.
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.
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.
Add the white wine and let it reduce by half, about 3 to 4 minutes.
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.
Add the cooked bucatini to the pan and toss to coat the pasta. Add the fresh basil and serve!