Earl's Kitchen Shares Recipe for Lobster Bucatini Dish
The Dallas restaurant released instructions for a pasta dish that combines bucatini noodles with a cornstarch-thickened cheese sauce.
By Marta Gray ·
Dallas chef-owned establishments often publish menu items for home cooks to replicate. On November 2, 2026, Earl's Kitchen + Bar released the full recipe for its Lobster Cacio E Pepe.
The dish features bucatini noodles tossed in a warm Parmesan sauce and topped with cooked lobster meat. The kitchen shared the specific measurements required to recreate the flavor profile at home.
The process begins with boiling one gallon of water with three tablespoons of sea salt. Cooks add one pound of dry bucatini and prepare the noodles according to package directions. After draining, the pasta sits on an olive oil-coated baking tray to cool before storage or immediate use.
A separate pot holds one quart of water, one and a half teaspoons of table salt, and one teaspoon of cornstarch. This mixture simmers over medium-high heat while being whisked until the cornstarch dissolves. Once boiling, the heat turns off, and 11 ounces of grated Parmesan cheese are added. An immersion blender mixes the cheese into the liquid until smooth.
The cooked bucatini joins the sauce in the pot and simmers until fully coated. Chefs then add one-half pound of cooked lobster meat. The final plating uses tongs to twist the noodles, followed by a garnish of extra Parmesan and freshly cracked black pepper.
Earl's Kitchen + Bar provided these instructions as a complete guide for the dish. No additional ingredients or steps are listed in the published document.
