I have the answer to your perfect date night dinner! There is nothing I love more than a plate of decadent pasta! This dinner may look advanced, but I promise, it’s one of the easiest things I’ve cooked all week! It’s only 5 ingredients and the flavor combination is out of this world! I start with a simple Alfredo pan sauce of butter, Parmigiana Reggiano, and heavy cream, I then add the cooked lobster and a splash of truffle oil to elevate the flavor and richness of the dish. The bucatini pasta is the perfect type for this lobster dish. Pair this with a nice green salad and a good bottle of Chardonnay! Grab some fresh flowers, put on some Frank Sinatra and turn your kitchen into an Italian oasis for your love!
Truffled Lobster Bucatini
2
servings5
minutes8
minutesIngredients
8 oz 8 Bucatini Pasta
8 oz 8 Cooked Lobster cut into bite sized chunks
4 oz 4 Parmigiana Reggiano
2 oz 2 Kerry Gold Butter(Good Butter is Key)
1/2-3/4 cup 1/2-3/4 Heavy Cream
1 tsp 1 Black Truffle Oil
Directions
- To begin, drop your pasta into salted boiling water and cook until al dente
- Melt your butter in your skillet
- Add your heavy cream
- Whisk in your Parmigiana Reggiano
- Once cheese is melted in to sauce, add your lobster to warm through
- Add your truffle oil to elevate the flavor
- Transfer your pasta to the skillet and coat with sauce. Ladle into pasta bowls, light some candles and enjoy your date night!
Notes
- Omit the truffle oil if you don’t like the flavor
- You can sub shrimp or scallops for the lobster if you’d rather have this with another type of seafood. It would be just as D to the LISH!
- For the lobster, you can purchase lobster tails and broil them up quick or find some already cooked lobster which is what I did. A quick thaw and it was ready to pop in the pan. Or, you can get real fancy and get a whole Lobster if you wanted to have a crackin’ good time! LOL!