Carbonara Di Astice

Name: Carbonara Di Astice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: For The Imitation Lobster Meat; 1 tbsp. Extra virgin olive oil; 1 clove Garlic; 4 oz. Imitation lobster meat; For The Pasta; 1 Qt Hot Water; 12 oz. Fettuccine; For The Scallops & Lobster; 1 tsp. Extra virgin olive oil; 2 large Scallops; 1/8 tsp. Salt; 1 tbsp. Butter; 1 medium Lobster tails; 2 tbsp. White wine; 1/8 tsp. Thyme; For The Egg Yolk; 6 large Egg yolk; 1/2 cup Grated parmesan cheese; 1/4 tsp. Ground black pepper; Garnish; 1 tbsp. Chopped parsley; 1 tsp. Mediterranean spiced bread crumbs (optional)

Chef Enrico Alaggia

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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Carbonara di Astice is a classic Italian dish that you can now learn to make at home. With lobster and deliciously made pasta, you have yourself a wonderful meal straight from Italy.

Recipe

PRE TIME: 15 min

COOKING TIME: 25 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

For The Imitation Lobster Meat
1 tbsp. Extra virgin olive oil
1 clove Garlic
4 oz. Imitation lobster meat
For The Pasta
1 Qt Hot Water
12 oz. Fettuccine
For The Scallops & Lobster
1 tsp. Extra virgin olive oil
2 large Scallops
1/8 tsp. Salt
1 tbsp. Butter
1 medium Lobster tails
2 tbsp. White wine
1/8 tsp. Thyme
For The Egg Yolk
6 large Egg yolk
1/2 cup Grated parmesan cheese
1/4 tsp. Ground black pepper
Garnish
1 tbsp. Chopped parsley
1 tsp. Mediterranean spiced bread crumbs (optional)

Directions:

Step 1

To prepare the carbonara, start by putting the water for the pasta on the fire and add salt.

Step 2

Heat a drizzle of oil in a saucepan, add the peeled and sliced clove of garlic. Add the lobster and cook for 1 minute.

Step 3

Remover the lobster and set aside. Add the scallops to the pan and let cook one side for 3 minutes. Add salt on the raw side. Once one side is cooked, turn the scallops to cook the other side and add salt to the previously cooked side.

Step 4

Now add the butter and the lobster tail. Add the wine to the saucepan and let it cook until all the alcohol has evaporated about 3 to 5 minutes.

Step 5

Now remove both, lobster and scallops and set aside.

Step 6

As soon as the pasta is al dente, drain the fettuccine, and put them in the same pan. Add a little bit of thyme and nutmeg. Then cook for about a minute, stirring continuously, so that the starches are released from the pasta, and adding the cooking water as needed.

Step 7