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| Lobster Carbonara |
Ingredients
8 ounces fresh pappardelle noodles
3 slices pancetta, chopped
1/2 cup heavy cream
1/8 cup grated Parmigiano-Reggiano cheese
coarse salt
freshly cracked black pepper
1/2 teaspoon freshly grated nutmeg
6 oz lobster meat*
1 egg
1 tablespoon chopped chervil or Italian parsley
Method
Fill a heavy saucepan 2/3 full of water; add a teaspoon of salt and bring to a
boil over high heat. Add the pappardelle noodles and cook for 4 to 5 minutes
or until al dente. Drain.
In a deep skillet, brown the pancetta over medium heat until it becomes crispy
around the edges, about 3 minutes. Slowly add the cream. Add the papardelle
noodles and toss to coat. Immediately add the Parmigiano and nutmeg; season
with salt and pepper. Crack the egg and toss the noodles with tongs to
distribute evenly.
Remove from heat and stir in the lobster meat. Place the noodles in a deep
bowl and sprinkle with chopped chervil. Stick your forks in and go to it!
* Cook’s note: Buy cooked lobster meat at the meat counter of your local
market, or do it the old-fashioned way: Get a 1 lb. New England lobster and
boil for 6 to 8 minutes; cool; crack the shell to remove the meat and chop into
bite-sized pieces. A 10-ounce Australian lobster tail can also be used; prepare
it the same way.
8 ounces fresh pappardelle noodles
3 slices pancetta, chopped
1/2 cup heavy cream
1/8 cup grated Parmigiano-Reggiano cheese
coarse salt
freshly cracked black pepper
1/2 teaspoon freshly grated nutmeg
6 oz lobster meat*
1 egg
1 tablespoon chopped chervil or Italian parsley
Method
Fill a heavy saucepan 2/3 full of water; add a teaspoon of salt and bring to a
boil over high heat. Add the pappardelle noodles and cook for 4 to 5 minutes
or until al dente. Drain.
In a deep skillet, brown the pancetta over medium heat until it becomes crispy
around the edges, about 3 minutes. Slowly add the cream. Add the papardelle
noodles and toss to coat. Immediately add the Parmigiano and nutmeg; season
with salt and pepper. Crack the egg and toss the noodles with tongs to
distribute evenly.
Remove from heat and stir in the lobster meat. Place the noodles in a deep
bowl and sprinkle with chopped chervil. Stick your forks in and go to it!
* Cook’s note: Buy cooked lobster meat at the meat counter of your local
market, or do it the old-fashioned way: Get a 1 lb. New England lobster and
boil for 6 to 8 minutes; cool; crack the shell to remove the meat and chop into
bite-sized pieces. A 10-ounce Australian lobster tail can also be used; prepare
it the same way.
