Discover the secret behind crafting the perfect Bucatini all'Aragosta – a sumptuous pasta dish that marries the rich, sweet taste of HPP lobster with the exquisite texture of handmade bucatini pasta. Join us as we unravel the art of Italian cooking, sharing step-by-step instructions and expert tips to create this indulgent masterpiece in the comfort of your own kitchen. Whether you're a seasoned chef or a passionate home cook, prepare to embark on a delectable adventure that will transport your taste buds straight to the picturesque shores of Italy.

Ingredients

16 ounces Nicola’s Bronze die Bucatini

16 Ounces Nicola’s Claw Knuckle Tail Lobster

16 Ounces Nicola’s Fresh Tomato Sauce

8 Ounces Fresh Cherry Tomatoes

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons of Butter

Chopped Fresh Parsley

Fresh Basil

Salt and Pepper to Taste

Cooking Instructions

1. Bring a large pot of salted water to a boil

2. In a large saute pan over medium heat place butter and olive oil

3. Cook defrosted Lobster for 3-5 minutes in butter and olive oil

4.  Remove Lobster from the saute pan and save for later

5.  Cook Cherry Tomatoes over medium/high heat until just blistered and skins are starting to crack

6.  Add defrosted tomato sauce to saute pan and bring to a simmer over medium heat

7.  Cook Bucatini in salted boiling water for 3-5 minutes

8. Once sauce has come to a simmer place lobster back into the pan just to reheat 1-2 minutes

9.  Add cooked Bucatini to the sauce and gently stir to combine

10.  Finish with fresh parsley and fresh basil

11.  Serve and enjoy