Skip menu to read main page content
Ingredients

1 lb. Phillips Lobster Meat
1/4 cup pine nuts
1/2 lb. bucatini
1/4 cup reserved pasta water
3 Tbsp. butter
2 shallots, minced
1 head garlic, minced
2 Tbsp. flour
1 cup dry white wine
1 cup heavy cream
1 cup milk
1 lemon, zested and juiced
1/2 cup parmesan, freshly shredded
2 Tbsp. basil pesto
salt, to taste
pepper, to taste
6 oz. baby spinach
3-4 Roma tomatoes, diced
fresh basil, for garnish

Cooking Instructions
  • In a small pan, toast pine nuts over medium-low heat until lightly browned and fragrant. Remove from heat and set aside.
  • Bring a pot of salted water to boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain pot and set aside. Lightly oil the pasta to keep it from sticking.
  • While waiting for pasta to cook: In a large pan, melt 3 Tbsp butter over medium-high heat. Add shallots and sauté for 2 or so minutes. Add garlic and cook until fragrant. Whisk in flour until well-integrated and cook for another 1-2 mins.
  • Add wine to pan and reduce by 1/2, or until alcohol has completely cooked out.
  • Slowly whisk in heavy cream, milk, lemon zest, then lemon juice. Whisk in parmesan until well-integrated. Bring to simmer and continue simmering for about 5 mins, or until desired thickness. Whisk in pesto, then salt and pepper. Stir in lobster and heat through, about 1-2 mins. Stir in spinach until wilted. Stir in bucatini. Stir in tomatoes then serve immediately garnished with toasted pine nuts and fresh basil.

More Recipes

Dinner Is Served

Whether you're looking for classic crab cakes or Asian-inspired appetizers, we make seafood feasts a snap.

View our grocery products
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products