Langostino “Lobster” Tail Bucattini

lobster pasta overhead 1

There are times when you just need a pasta fix and this is especially true when you’ve got a house guest from Italy. While there are many pasta dishes that please, it’s fun to get out of your comfort zone and mix up your pasta fixins’. While I am typically a Bolognese or pesto kinda gal, I was craving seafood. I had every intention of making linguini with fresh clams, but I when none were available at the store I quickly switched gears.

Langostino “lobster” tails caught my attention immediately and I thought- perche no? After all, cooking with “lobster” garners tons of bragging rights. You so rarely hear of home cooks getting to play around with those delicious-when-dunked-in-butter creatures. So when it was time to drum up this recipe, I opted to keep it simple, focus on the sumptuous broth and not stray too far from my original recipe concept of linguini with clams.

Fresh langostino goes perfectly with a steaming plate of buttery, white wine-y, herbed bucattini and a loaf of fresh crusty bread. Sourdough bread with this sauce is like a dream come true. This is restaurant caliber meal but without the hassle. It’s not a particularly difficult recipe; you just have to pay close attention to the timing of everything.

lobster pasta plated

Langostino “Lobster” Tail Bucattini

Ingredients

6 TBS butter, room temperature and cut into small pads

olive oil

2 shallots (or 1/2 small yellow onion), chopped

2 lemons, juiced

2 cups dry white wine

2 tsps thyme

salt and pepper, to taste

1 lb dry bucattini

2 lbs cooked langoistino “lobster” tails, meat removed from the shell

2 tsps fresh Italian parsley, chopped

Parmesan cheese for garnish

Directions

Over medium heat, place 4 oz of butter into a medium-sized sauté pan and add a drizzle of olive oil. Add the shallots and cook until translucent, approximately 3-4 minutes. Then, add the lemon juice and white wine, stirring everything together. Stir in the thyme, salt, and pepper, mixing well. Then, add the rest of the butter slowly, allowing each piece melt into the sauce completely. Turn the heat down slightly and let the sauce reduce.

Meanwhile, bring a pot of salted water to a boil. Cook the bucattini according to package directions, until al dente. Just before the buccatini is ready to strain, add in the langostino and warm on medium heat. Strain the bucattini and add immediately to the white wine sauce, top the bucattini with the cooked langostino meat. Plate immediately and garnish with parsley and Parmesan cheese.

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