Recipe
Ingredients
2 whole lobsters
16 oz
2 cups
2 tbsp
1 tbsp
1, finely diced
4, minced
1/4 cup, plus more as needed
1
To taste
To taste
To taste
To taste
To taste
Directions
Step 1:
Boil or steam the Maine Lobsters until fully cooked (dependent on size of the Maine Lobsters). The shells will turn bright red. Once cool enough to handle, remove the meat, cut it into generous pieces.
Step 2:
Cut one Maine Lobster in half and reserve the shell for serving.
Step 3:
Cook the bucatini in generously salted water until al dente. Reserve about 1 cup of pasta water before draining.
Step 4:
Heat a generous drizzle of olive oil in a large skillet over medium heat. Sauté the shallot and garlic until softened and fragrant.
Step 5:
Add the cherry tomatoes and cook until softened and beginning to burst. Stir in the tomato paste and Calabrian chili peppers, then season with salt, black pepper, paprika, and cayenne.
Step 6:
Pour in ¼ cup of reserved pasta water and stir until a thickened sauce forms, adding more as needed. Add the cooked bucatini and toss until every strand is evenly coated.
Step 7:
Finish with fresh lemon juice then gently fold in the Maine Lobster meat.
Step 8:
Plate the bucatini inside the reserved Maine Lobster shells, and garnish with parsley.
Step 9:
Enjoy!
Maine lobster
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