Champagne Lobster Bucatini by Kristenfaith Eats

Ingredients

• 2 lobster tails, meat removed and chopped
• 250g (9 oz) bucatini pasta
• 1 shallot, finely minced
• 2 garlic cloves, minced
• 120ml (1/2 cup) dry champagne or sparkling wine
• 120ml (1/2 cup) heavy cream
• 1 tbsp tomato paste
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped
• 1/2 tsp red pepper flakes

Instructions

1. Boil a large pot of salted water and cook bucatini until al dente, about 8-9 minutes; reserve 1/2 cup of pasta water before draining.
2. Melt 1 tablespoon of butter in a large skillet over medium heat and sauté lobster meat for 2-3 minutes until opaque; remove and set aside.
3. Add remaining tablespoon of butter to the same skillet, then cook minced shallots and garlic for 3 minutes until softened.
4. Stir in tomato paste and red pepper flakes, cooking for 1 minute to deepen the flavor.
5. Deglaze the skillet with champagne, scraping up any browned bits, and simmer for 3-4 minutes until reduced by half.
6. Stir in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
7. Toss the cooked pasta and lobster meat into the sauce, adding reserved pasta water as needed to reach a glossy consistency, then garnish with fresh parsley over medium heat until heated through, about 5 min.