Carbonara With Lobster? Yes, Please!! | Perfect Date Night Meal!

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Pancetta, lobster, pasta and parmesan cheese .... Mmmmm! This restaurant-worthy Lobster Carbonara recipe will have you swooning. Watch as I take you step-by-step through my recipe for cooking this gorgeous creamy, cheesy seafood pasta dish in your own kitchen. Next time it's date night, why not stay in and cook this special dinner for someone you love? They will think you're a chef, but only you will know the secret of how easy and quick this recipe is to make at home! LOBSTER CARBONARA RECIPE FOR TWO Ingredients: 160 g or one-third of a 500g pkg of good quality dry spaghetti One 1.5 lb (680 g) lobster, cooked and shelled (reserve the shells for the seafood stock) *see note below For the lobster carbonara sauce: Shells from 1 cooked lobster 1 tbsp (15 ml) olive oil 1/2 cup (125 ml) cubed pancetta 1 shallot, finely chopped 1 large clove garlic, cut into thin slices 2 Tbsp (30 ml) butter 2 cups (500 ml) water 2 small sprigs fresh tarragon 1/4 cup ( 50 ml) brandy 2 egg yolks 1/4 cup (50 ml) freshly grated parmesan cheese, plus more for serving to taste 1/4 cup (50 ml) heavy cream freshly cracked pepper Cooking Instructions: 1. Bring a large pot of water to boil. Prepare and measure out all ingredients. 2. In a large saucepan, heat olive oil over medium heat. 3. Saute pancetta in hot oil until crispy, about five minutes or so. Remove from pan with a slotted spoon and set aside, leaving rendered fat in the pan. 4. Add butter to the pan and Saute shallots briefly until barely translucent. Add lobster shells to the pan and fry in hot fat for five minutes. 5. Add sliced garlic and sauté one minute more, just until fragrant, taking care to not scorch. 6. Carefully add brandy and stir mixture for one minute until brandy has reduced. 7. Pour in 2 cups (500 ml) of cold water, bring to a boil, cover and reduce heat. Allow to cook for 10-15 minutes while you prepare the remaining components of the sauce. 8. In a small bowl, whisk egg yolks. Season generously with freshly cracked pepper. Mix in 1/4 cup (50 ml) of freshly grated parmesan cheese. Set aside. 9. Check on seafood stock. Stir well and then remove from heat and strain out the shells through a colander. Pour seafood stock back into the saucepan, turn heat to medium once again and add a sprig of tarragon. Allow this to reduce slightly while you start the pasta. 10. In the pot of boiling water, cook pasta until just barely al dente. 12. While pasta is cooking, cut cooked lobster meat into bite sized pieces. 13. Check pasta. Drain, but reserve some of the pasta water. 14. Fish out the tarragon sprig from the saucepan. Stir in 1/4 cup (50 ml) of heavy cream. 15. Tip cooked pasta into the sauce. 16. To the egg yolk and cheese mixture, temper by stirring in half a ladleful of the hot pasta cooking water. Do this quickly so egg yolks do not scramble in the heat. Then using tongs, quickly mix yolk mixture into the pasta and sauce. 17. Add crispy pancetta and toss pasta gently and continuously for several minutes until the sauce thickens and coats the pasta. If the sauce becomes too thick, you can loosen it by adding a small amount of the pasta cooking water. 18. Fold in cooked lobster and a few small handfuls of grated parmesan, to taste. Season with plenty of freshly cracked pepper. Taste for salt - it likely will not need additional salt. 19. Finish with snipped tarragon leaves. Twirl pasta into two bowls and serve immediately. Pass additional parmesan at the table for those who like a little extra cheese. *Note: You need about 1/2 lb (225 grams) of cooked lobster meat. If you are lucky enough to have access to freshly caught lobster, always buy an extra one, cook and shell it, and stash the meat and shells (in separate freezer bags) in the freezer specifically for this recipe. This dish goes together very quickly when you have the ingredients on hand. #lobstercarbonara #seafood #lobster #lobsterpasta #seafoodrecipes 🦞 Lobster Carbonara | Creamy Seafood Pasta Recipe – Chapters 00:00 – Welcome to Nadine’s Coastal Kitchen 00:03 – Introducing Lobster Carbonara 00:21 – Lobster Carbonara Ingredients Overview 00:47 – Using Lobster Shells for Flavour 01:54 – Pasta, Cheese & Pantry Staples 02:02 – Preparing Pan for the Sauce 02:22 – Cooking Pancetta Until Crispy 04:05 – Chopping Shallot and Garlic 05:08 – Building the Sauce Base (Butter, Shallots & Fat) 05:50 – Frying Lobster Shells for Seafood Stock 07:20 – Adding Garlic 08:04 – Deglazing with Brandy 09:11 – Adding Water & Simmering Lobster Stock 10:16 – Preparing Egg Yolks, Pepper & Parmesan 11:50 – Straining Lobster Stock 13:54 – Reducing Sauce & Adding Tarragon 15:33 – Cooking Spaghetti 17:00 – Adding Cream to Carbonara Sauce 18:00 – Chopping Lobster Meat 19:40 – Draining Pasta and Adding Pasta to the Sauce 21:19 – Finishing the Creamy Carbonara Sauce 24:46 – Plating Lobster Carbonara Like a Pro 27:42 – Thanks for Watching You might also like this recipe: https://youtu.be/WqoyNFVMAkA?si=Eezah19gYVXQt0ND