Lobster Carbonara
Luxurious spaghetti carbonara come together with succulent lobster to create the ultimate comfort meal, perfect for any special occasion.
Servings: 4 servings
Ingredients
- 1 lb spaghetti
- 2 4 oz lobster tails meat removed from shell and chopped
- 4 oz guanciale or pancetta diced
- 3/4 cup frozen green peas
- 2 tbsp butter
- 3 eggs
- 2 egg yolks
- 1/2 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 1/2 tsp freshly cracked black pepper
- 1/4 cup pasta water
Instructions
- In a mixing bowl, whisk together the eggs, egg yolks, grated pecorino, grated Parmesan and black pepper. Set aside.
- Heat a large skillet over medium heat. Add diced guanciale and cook until golden and crispy, about 5 minutes. Remove guanciale from the pan and place in a bowl.
- Add 2 tablespoons of butter to the pan and then the chopped lobster meat. Cook the lobster for 1-2 minutes on each side, or until cooked through and opaque. Remove the lobster from the pan and place in the bowl with the guanciale.
- Add peas to the pan and cook 1-2 minutes until heated through. Remove from pan and place in the bowl.
- Bring pasta water to a boil and generously salt water. Cook the spaghetti according to package instructions until al dente. Be sure to reserve 1/4 cup of pasta cooking water before straining the pasta.
- Add the drained spaghetti back to the hot pasta pot (with the burner off). While stirring the spaghetti, slowly pour in the egg mixture. Continuously stir quickly until all the egg mixture is added. Add pasta water to thin the sauce.
- Add in the browned guanciale, lobster meat and peas. Toss until everything is combined and coated in sauce.
Notes
Tips for Getting a Perfect Carbonara
- Once you have drained your spaghetti, work quickly to return it to the hot pot and incorporate the egg mixture. You want to make sure your spaghetti is hot enough to cook the eggs.
- You do not need to leave the burner on while incorporating the egg mixture into the spaghetti, the hot pot and spaghetti will be enough to cook the egg mixture. If you leave the burner on, the eggs can get to hot and turn to scrambled eggs.
- Ensure you are continuously stirring the spaghetti as you are pouring in the egg mixture. If you are pouring in the egg mixture, you should also be stirring, otherwise it gives time for the eggs to curdle.
- You know you've achieved a correct carbonara sauce with the egg mixture turns smooth and glossy and coats the spaghetti beautifully.
- Do not break the spaghetti noodles into smaller pieces!
- Buy parmesan and Pecorino Romano cheeses in blocks and grate it fresh yourself.
- Only add the guanciale, lobster and peas into the spaghetti once all of the egg mixture has been fully incorporated into the spaghetti.