| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| 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. |
 |