Lobster Carbonara

For each serving use:

6- oz. lobster meat (tail/claw)
6- oz. Squid ink fettuccini (fresh)
1 lg egg yolk
1/2 cup Romano cheese
2 T. fresh peas
1/4 cup prosciutto di parma, pancetta or bacon
1/4 cup Besciamella ( Italian-style béchamel/ white sauce) or heavy cream
1 tsp. fresh chopped garlic
1 tsp fresh chopped shallots
fresh cracked pepper to taste

Have salted water boiling, ready to cook fresh pasta (cook for about 3 minutes)
In a bowl add egg yolk, cheese, and peas.
In sauté pan add chopped prosciutto, sauté until crispy; drain grease, add butter, garlic, shallots and lobster meat; quickly sauté, add besciamella and mix.
Add cooked pasta and 1 T. of pasta water to bowl then add contents of sauté pan. Toss, plate and serve.

Garnish with lemon wedge and fresh cracked pepper.

Presented by Frank Aloise, Cappuccino's



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