🦞 One of the most unforgettable pasta dishes you will ever try — Creamy fresh Lobster Bucatini

Ingredients

• 2 pieces Live Lobsters (large, about 1.5–2 lb each; keep shells intact for stock)
• 2 tablespoons Tomato Paste (adds depth to the stock)
• 1 cup Dry White Wine (use a dry, crisp wine; optional but recommended)
• 4 cups Water (for the stock base)
• 2 tablespoons Unsalted Butter (for the blonde roux)
• 2 tablespoons All-Purpose Flour (for the roux; sifted)
• 1 piece Bay Leaf (adds aromatic flavor to the sauce)
• 0.1 gram Saffron Threads (a pinch; steep in warm stock for color and flavor)
• ½ cup Heavy Cream (adds richness to the velouté)
• ½ cup Panko Breadcrumbs (toasted with lemon zest for crunch)
• 1 teaspoon Lemon Zest (freshly grated; mixed with panko)
• 2 tablespoons Carrot Tops (or Parsley) (chopped, for garnish)
• 12 ounces Linguine (or Fettuccine) (dry weight; cook al dente)
• 1 tablespoon Kosher Salt (for pasta water)

Instructions

1. Prepare the Lobsters

   Remove the shells from the live lobsters, keeping the shells whole for the stock. Set the cleaned shells aside and reserve the meat for later.

   Time: PT10M

2. Make Lobster Stock

   In a large stock pot, heat a splash of olive oil, add the lobster shells, stir‑in 2 Tbsp tomato paste, then deglaze with 1 cup dry white wine. Add 4 cups water, bring to a simmer, and let cook for 30 minutes, skimming any foam.

   Time: PT45M

3. Blanch Lobster Meat

   Bring a pot of salted water to a boil. Add the lobster claws first for 2 minutes, then the tails for another 2 minutes. Immediately transfer the shells to an ice‑water bath to stop cooking.

   Time: PT5M

4. Remove and Chop Lobster Meat

   Crack the shells, pull out the meat, and give it a rough chop. Set the chopped lobster aside.

   Time: PT5M

5. Strain Stock and Create Saffron Cream Velouté

   Strain the stock through a fine mesh strainer into a clean saucepan. Melt 2 Tbsp butter, whisk in 2 Tbsp flour and cook for 2 minutes to form a blonde roux. Gradually whisk the hot stock into the roux, add the bay leaf, a pinch of saffron (pre‑steeped in a tablespoon of warm stock), and simmer for 8 minutes. Finish by stirring in ½ cup heavy cream.

   Time: PT15M

6. Prepare Lemon‑Zest Panko Topping

   Mix ½ cup panko with 1 tsp lemon zest. Spread on a baking sheet and broil on high (about 500°F) until golden, roughly 3‑4 minutes, watching closely.

   Time: PT5M

   Temperature: 500°F

7. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add 12 oz linguine and cook until al dente, about 9‑10 minutes. Reserve ½ cup pasta cooking water, then drain.

   Time: PT10M

   Temperature: 212°F

8. Combine Lobster with Sauce

   Add the chopped lobster meat to the saffron cream sauce and heat gently for 2 minutes, just until the meat is warmed through.

   Time: PT2M

9. Finish the Dish

   Toss the cooked linguine with the lobster‑cream sauce, adding a splash of reserved pasta water if needed for silkiness. Plate, then sprinkle the toasted lemon‑panko and chopped carrot tops over the top.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

25 g

Fiber

2 g