Lobster Carbonara Recipe
If you're a fan of pasta and love seafood, lobster carbonara is a recipe you're going to adore. It's an elegant version of the classic carbonara, but with that special touch of lobster, giving it a smooth and luxurious flavor. It's perfect for when you want to impress someone or treat yourself at home without too much hassle.
The interesting thing about carbonara is that it's a typical dish from Italian cuisine, originating in Rome. Traditionally, it's made with eggs, pecorino cheese, guanciale (a type of pork cheek), and black pepper. But what makes this recipe special is the addition of lobster, which brings a touch of the sea and turns the dish into a true gourmet delight.
Lobster has been appreciated for centuries in fine dining, especially in coastal regions, and is known for its delicate flavor and tender meat. When combined with the creaminess of carbonara, it creates something truly delicious.
Another thing I love about this recipe is how easy it is to customize. You can stick to the classic carbonara ingredients or add a touch of garlic or fresh parsley for extra freshness. And while lobster may sound complicated to cook, it's actually quite simple if you follow a few steps.
If you're looking to try something different and delicious, I highly recommend making this lobster carbonara. I promise, every bite will feel like a luxury! Here’s the recipe for you to enjoy!
This Lobster Carbonara brings a gourmet flair to the traditional Italian pasta dish. Combining the richness of creamy carbonara with tender, delicate lobster meat, this dish is perfect for special occasions or an indulgent dinner at home. The lobster adds a luxurious touch to the classic carbonara, creating a meal that’s both impressive and delicious, yet easy enough to make for a weeknight treat.
- 1 lb spaghetti or fettuccine
- 2 lobster tails, cooked and chopped
- 2 large eggs
- 1/2 cup grated pecorino cheese
- 1/2 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1/2 cup heavy cream (optional for extra creaminess)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 tsp olive oil
- 1/4 tsp red pepper flakes (optional)
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
- Prepare the Lobster
If using pre-cooked lobster, chop the lobster meat into bite-sized pieces and set aside. If using fresh lobster tails, steam or boil them for about 5-7 minutes until the meat is opaque, then remove the meat and chop.
- Make the Carbonara Sauce
In a bowl, whisk together the eggs, pecorino, parmesan, and heavy cream (if using). Season with a pinch of salt and pepper.
- Sauté the Garlic and Lobster
Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Then add the chopped lobster meat and cook for another 2-3 minutes to warm through.
- Combine Everything
Reduce the heat to low. Add the cooked pasta to the pan with the lobster. Pour the egg and cheese mixture over the pasta, tossing quickly to combine. Add reserved pasta water a little at a time to help create a smooth sauce. Stir gently until the sauce thickens and coats the pasta.
- Serve
Sprinkle the fresh parsley and red pepper flakes (if using) over the pasta. Serve immediately with extra grated cheese on top.
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 60g20%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If you prefer a more traditional carbonara, you can omit the heavy cream and rely solely on the eggs and cheese for the sauce.
- Make sure to toss the pasta quickly after adding the egg mixture to prevent the eggs from scrambling.
- Fresh lobster is ideal for this dish, but frozen lobster tails will work just as well if fresh isn’t available.
