lobster bucatini

“This exquisite dish combines the rich flavors of lobster and the comforting creaminess of velouté sauce to create a truly indulgent pasta experience.

This dish was one of the fanciest I've ever made at home. It challenged me to use techniques from culinary school, like breaking down a live lobster and making a roux for my veloute.

A Veloute is a French sauce made from stock and roux, used as a base for pasta sauce or soup. I used a fresh lobster and used its shells to make a lobster stock for the sauce base.

To save time, you can buy pre-prepared lobster tails and claws in their shells and use store-bought unsalted shellfish stock instead of making your own stock.

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Lobster Bucatini

Yield 4

By Denise Martinez

Prep time

1 Hour

Cook time

25 Min

Total time

1 H & 25 M

Cook modePrevent screen from turning off

Ingredients

• lobster, 2 whole or broken down into 4 claws, and 2 tails
• onion, 1 each, medium dice
• carrot, 2 medium dice
• celery, 2 stalks, medium dice
• white wine, 3 oz
• tomato paste, 2 tbsp
• water, 48 oz or fish stock if there are no lobster shells available for use
• butter, 2 oz
• all purpose flour, 2 oz
• bay leaf, 1 each
• heavy cream, 2 oz
• red pepper flakes, 1 tsp (optional)
• saffron, pinch (optional)
• bucatini pasta, 1 lb
• panko breadcrumbs, 2 oz
• chives, mined for garnish
• salt and pepper to taste

Instructions

1. break down lobsters, into 2 tails, 4 claws, and heads (remove guts).
2. bring a large pot of salted water to boil and prepare an ice bath for your lobster. it’s important to add salt to your water in this step as it’s the only chance you get to season your lobster.
3. once the water has boiled, blanch your lobster by adding in the claws first and set a timer for 8 minutes. two minutes later add in your tails and cook for 6 minutes. immediately remove tails and claws from the pot and submerge in an ice bath to stop the cooking process. let the lobster sit in the ice bath for about 5 minutes or until cool. do not let the lobster sit in the ice bath for too long or it will become waterlogged.
4. remove the tails and claws from the ice bath and crack the shells (save shells for stock) to release the meat and chop roughly into chunks. set aside. save 1-2 claws to use for garnish for each plate.
5. in a large pot, heat 1 tbsp of olive oil and sear the lobster shells and heads for 3 minutes.
6. add in tomato paste and stir to coat the shells. cook until the tomato paste has caramelized or has turned darker in color. 2 minutes.
7. add in your mirepoix (onion, carrots, celery) and saute until softened.
8. add in white wine and cold water or your then bring up to a boil.
9. reduce to a simmer and cook uncovered for about 30-45 minutes.
10. once the stock is done simmering, strain through a fine mesh sieve and set aside. if you are using a premade fish stock, skip steps 5-10 entirely.
11. next, make your roux. in a dutch oven, add in butter until completely melted. slowly add in flour and whisk together until it resembles wet sand. cook flour mixture carefully not to burn. cook until the color resembles peanut butter or a latte.
12. once this color is achieved, using a ladle slowly add in your stock one ladle at a time. whisking constantly so that there are no lumps and the sauce is smooth.
13. simmer the sauce for about 15 minutes. while simmering, add in bay leaf and saffron (optional), red pepper flakes (optional) and heavy cream.
14. taste and season with salt and pepper if necessary. i also like to add in more white wine at this point to add more acidity and body into the dish.
15. toss in your lobster chunks and warm the meat in the sauce. set aside and keep warm.
16. in a medium saute pan, melt butter and add in panko. toast until the crumbs have turned a golden brown color. set aside for garnishing.
17. bring a pot of salted water to a boil and cook your pasta according to package until al dente.
18. drain pasta, add to the sauce mixture and toss until evenly coated.
19. taking the reserved lobster claws, dip into the sauce to coat. use the claw to garnish on top of your pasta.
20. plate pasta and garnish with panko, minced chives and lobster claw.
21. serve immediately.

Notes

save 1 or 2 lobster claws and set aside as a garnish for your plate. (pictured above)

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hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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