Lobster Carbonara is a deliciuos, romantic dinner that you'll want to make over and over!
Course Main Course
Cuisine American
Keyword Lobster Carbonara, Lobster Pasta, Lobster Pasta Sauce
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 629kcal
Ingredients
1lbpasta
1tspsalt
1cupreserved pasta water
2tbspolive oilextra virgin
4slicespeppered baconsee recipe notes*
1shallotminced
2garlic clovesminced
½ tspred pepper flakes
1lobster tailshell removed, meat cut into bite sized cubes
4large eggsor 5 small eggs
1cupparmesan cheesegrated.
2tbspheavy cream
1tbspbutter
1tsppepper
lemon wedgesfor serving
Instructions
FOR THE PASTA
Cook the pasta al dente according to package directions with a teaspoon or two of kosher salt. After the pasta is cooked, reserve one cup of starchy pasta water and set it aside. Drain the pasta into a colander, toss it with olive oil to keep it from sticking together, and set the pasta aside.
FOR THE CARBONARA
In a dutch oven (or deep pan) over medium heat saute the bacon for 8-10 minutes, or until it is fairly crispy.
Add the garlic, and shallot. Add red pepper flakes. Saute. Add the lobster meat. Saute for 3-5 minutes, or until the lobster meat is opaque.
Remove from the heat and toss the pasta into the dutch oven. Toss.
Whisk together the eggs until they’re smooth. Add the parmesan cheese and heavy cream.
While continuously tossing the pasta, slowly pour in the egg, cheese, and cream mixture.
By the tablespoon, add the starchy pasta water until the sauce is thinned out to your liking.
Top with a pat of butter, a squeeze of lemon juice and plenty of freshly cracked pepper. Serve immediately!