Chef Timmothy Murray from the Boothbay Harbor Inn loves cooking with lobster. Here's his recipe for lobster carbonara.
Chef Murray will be participating in the Claw Down cooking competition (with a different recipe).
- 1 lobster (boiled and broken down)
- 2 egg yolks
- 1/2 cup asiago
- 1/2 cup heavy cream
- 1 tbs black pepper
- 3 slices par cooked bacon (chopped)
- 1/2 onion (caramilzed)
- 1/2 cup lobster broth/stock
- 4oz linguini
Combined eggs yolks, shredded Asiago, heavy cream and black pepper mix well.
Julienne onion and start in cold pan on low heat until caramelized.
Cook lobster in boiling water for 6 mins. (do not fully cook) remove meat from the shell
Add bacon to pan heat until the fat accumulates in the pan then add caramelized onions to warm.
Deglaze pan with lobster broth add lobster meat and fresh linguini.
Remove from heat and add egg yolk mixture, mix well until thickened.
Plate in bowl and garnish with lemon.
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