Fresh Shucked Lobster Meat tops this tasty dish that’s surprisingly easy to make from scratch, but tastes like a top chef contender. So go ahead and cook this awe inspiring meal for your Valentine. After all, nothing says love like lobster!

Lobster Bucatini Recipe

Feeds Two

Ingredients:

For the Bucatini

• 8 oz fresh shucked lobster meat
• 10 oz bucatini pasta or thick spaghetti
• 2 tablespoons olive oil
• 2 large garlic cloves, thinly sliced
• Pinch of dried red chili flakes
• 1 bunch broccoli rabe
• 1/4 cup dry white wine
• 4 – 6 cups tomato sugo (recipe to follow)
• 6 – 8 basil leaves, rough torn or chiffonade
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)

For the Tomato Sauce

• 1 – 28 oz can San Marzano whole peeled tomatoes
• 1 – 8 oz can tomato sauce
• 1/4 cup olive oil
• 1 whole onion, finely diced
• 2 large garlic cloves, thinly sliced
• Pinch of dried red chili flakes
• 1/2 cup dry white wine
• 2 teaspoons balsamic vinegar
• Salt and pepper to taste

Preparation:

TOMATO SUGO Heat oil in a large stock pot over medium heat. Add the onions, garlic and chili flakes, sauté until slightly caramelized, about 3 minutes. De-glaze the pan with the wine. Add balsamic vinegar, San Marzano tomatoes and tomato sauce and simmer on medium/low heat for 30-40 minutes, stirring often to break up the whole tomatoes.

PASTA Fill a large stock pot with salted water and cook pasta until almost al dente. The pasta will continue cooking when added to the sauce.

LOBSTER BUCATINI Heat oil in a large sauté pan over medium heat. Add garlic and cook until golden brown. Add the broccoli rabe and sauté with the garlic. Sprinkle with chili flakes and toss. De-glaze the pan with white wine and reduce, allowing the alcohol to burn off. Add the tomato sugo to the broccoli rabe mixture and heat through. Add the cooked pasta and sauté with the sugo until the pasta is well absorbed by the sauce. Remove from heat. Plate pasta and top with lobster meat, basil and Parmesan.

Recipe Courtesy of Mac’s Seafood. All rights reserved.

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About Our Partner Mac's Seafood

As the founder of Mac’s Seafood on Cape Cod, Mac has made it his life’s work to source and serve fresh, high-quality seafood in his restaurants and markets every season of the year - so you know the scallops, swordfish, littlenecks, and oysters on your plate didn’t travel far to get there.

“You can count on us to know where your fish comes from,” says Mac. That’s our commitment. That’s why we do what we do every day. In fact, the Wellfleet Oysters I use in this stuffing are farmed by local shellfishermen right down the street from my house. So give this recipe a try, you’ll make the seafood lovers around your Thanksgiving table VERY happy.”