Butter Poach the Lobster Tails

In a large sauté pan, melt the butter down over medium low heat. Add in the lobster tails and let them cook on one side for 2-3 minutes, or until that side is opaque. Flip and let the other side cook for two minutes, until opaque.

Remove the lobsters from the pan and place them onto a cutting board, letting them cool slightly before chopping them into bite sized pieces. Set aside for later.

Make the Pasta with Creamy Lobster Sauce

Bring a large pot of water to boil. Once at a boil, add the bucatini pasta and cook according to package directions.

Reserve at least 2 tablespoons worth of the lobster poaching butter and add the chopped bacon to the sauté pan over medium heat. As it gets about halfway done cooking, add the diced onions or shallots, stirring with a wooden spoon occasionally so none of them burns.

Once the bacon is cooked to your liking and the onions are golden brown, turn off the heat and add the minced garlic, stirring them into the bacon and onions so that the garlic cooks with the residual heat.

Next, whisk the heavy cream, egg yolks, the whole egg, and parmesan cheese really well together in a medium mixing bowl.

The pasta should be done cooking by now, so add it into the pan with the bacon. Pour over the heavy cream and parmesan mixture, then use tongs to toss the pasta with the sauce. Want it more saucy? Splash in some of the pasta water.

Gently stir in the chopped lobster tails. Lobster meat can break apart, so gently mix it into the cream sauce and pasta.

Garnish with lemon zest, parsley, or more parmesan cheese. Serve the lobster pasta hot.