 | Happy Valentine's Day! While this dish would be completely rejected by C, luckily I can share it with Miss F. She thinks lobster is a large version of her most favorite food, crawfish. I guess she is right, I break down the pre-cooked lobsters from the grocery store just as I would crawfish. The cooked lobsters are usually on sale around Valentine's Day and this is a perfect use for them. I find they are generally too small to eat on their own, but adding them to Carbonara really ups the fanciness factor of an already decadent dish. This recipe was loosely inspired by My Husband Hates Veggies. Maybe I should rename this blog, My Husband Hates Seafood. |
1 cooked lobster, meat removed from the shell, both tail and claws, and cut into bite sized pieces
¾ cup heavy cream
1 egg yolk
½ pound thin spaghetti
3 strips bacon, cut into lardons
¼ onion, chopped
½ cup green peas
Whisk together the cream and egg together in a two cup measure and set aside. Prepare the spaghetti per package instructions. In a large sauté pan, cook the bacon over medium heat until cooked through. Remove the bacon from the pan with a slotted spoon, add the onions and sauté for two minutes. Add the lobster meat and peas, sauté for two minutes more. Add the cooked spaghetti and bacon to the pan and pour the cream mixture over top, tossing to combine. Serve.
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