Lobster Carbonara Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt. Add 12 oz spaghetti or bucatini and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Prepare lobster

If using live lobster, cook and extract meat: steam or boil 1–1.25 lb lobsters 8–10 minutes until shells are bright, cool slightly, then remove tail and claws and pick out meat; chop into 1-inch pieces. If using pre-cooked lobster tails or chunks, cut into 1-inch pieces and proceed.

Sauté lobster

Heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 teaspoon minced garlic and sauté 20–30 seconds until fragrant. Add chopped lobster meat and sauté 1–2 minutes just to warm through and release flavor—do not overcook. Stir in 1 teaspoon fresh lemon juice, 1 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Remove lobster from pan and keep warm, leaving any browned bits and butter fat in the skillet.

Make egg-cheese mixture

In a medium bowl, whisk together 4 egg yolks and 1 whole large egg until smooth. Whisk in 3/4 cup finely grated Pecorino Romano and 1/4 cup grated Parmigiano-Reggiano until a thick, creamy emulsion forms. Add 1 teaspoon freshly ground black pepper and set aside.

Temper if needed

To avoid scrambling, temper the egg mixture if your skillet is very hot: add 2–3 tablespoons of the reserved hot pasta water to the egg-cheese mixture and whisk briskly to raise its temperature slightly.

Combine pasta and sauce

Return the skillet (with lobster fond and butter) to low heat. Add the drained pasta to the skillet and toss to coat with the buttery pan juices. Remove skillet from direct heat (off burner). Immediately pour the egg-cheese mixture over the hot pasta and quickly toss or use tongs to combine—add reserved pasta water, a few tablespoons at a time, as needed to create a silky, glossy sauce that clings to the pasta (use between 1/4 and 3/4 cup). Work quickly so eggs thicken into a creamy coating without scrambling.

Finish with lobster

Return the warmed lobster pieces to the pasta and gently fold to distribute evenly. If sauce seems too thick, add up to another 2 tablespoons pasta water. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Drizzle 1 teaspoon extra-virgin olive oil over the plated pasta, sprinkle 2 tablespoons chopped fresh parsley and 1/2 teaspoon lemon zest on top. If desired, add 1/4 teaspoon red pepper flakes for a hint of heat. Finish with a little additional grated Pecorino or Parmigiano to taste and serve immediately.