This week’s recipe from the Magpie Cafe is Lobster Carbonara, which serves two.
1 whole cooked lobster (dressed)
120g dried tagliatelle pasta
100g smoked pancetta
250ml double cream
2 banana shallots
1 clove of garlic (crushed)
1 egg yolk
1 tablespoon chopped
30g grated parmesan cheese
Salt and pepper
Oil for cooking
Place the pasta into boiling salted water and cook as per instructed.
Cut the pancetta into small lardons (little sticks). And place into a pan with a tiny amount of oil, cook until golden in
colour then add the sliced shallots and crushed garlic.
Sauté for a couple of minutes then add the cream, bring to the boil and then reduce to a simmer.
While the cream is coming to the boil, cut up the meat of the lobster and add to the cream once it is simmering to warm through.
Add the butter and swirl the pan to mix in, remove the pan from the heat and stir in the beaten egg yolk and then the grated parmesan. Strain the pasta and add that to the lobster cream with the chopped parsley, salt and pepper to taste, toss the pasta thoroughly through the cream and share between two plates and serve immediately with fresh ciabatta.