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BlogRecipes

Katie's Pasta Carbonara with Kelp and Lobster

byKatie Button
Total 45 mins, includes cooling time
Active 45 mins
Makes 4 servings
fromKelpFrom the Source
Pasta carbonara is something I make all the time at home. And tossing in kelp and lobster took it to a whole new level. You can leave those ingredients out or substitute them for something else to get creative. But the briny and buttery flavor that the kelp and lobster bring to this dish is divine.
Ingredients
    • 4 shell-on fresh lobster tails
    • 2 sticks (1/2 pound) unsalted butter
    • 2 large eggs
    • 1 cup freshly grated Parmesan
    • 1 lemon, zested and quartered
    • Kosher salt and freshly ground black pepper
    • 16 ounces pasta (any shape of your choice)
    • 2 tablespoons extra-virgin olive oil
    • 8 ounces slab bacon, cut 1/4 inch thick then crosswise into strips
    • 6 cloves garlic, smashed and peeled
    • 1/2 cup frozen shredded blanched kelp (such as Atlantic Sea Farms), thawed
    Directions
    1. Cut along the shell of each lobster tail with kitchen shears, then pull out the meat. Discard the shells or reserve for another use.
    2. Melt the butter in a small saucepan over medium heat. Add the lobster meat and cook, tossing gently, until cooked but the inside is still slightly translucent, 2 to 4 minutes. Remove the lobster meat from the butter and cut into large chunks; set aside and reserve the butter for another use.
    3. Whisk together the eggs, Parmesan, lemon zest, and 1/2 teaspoon black pepper in a large bowl; set aside.
    4. Combine 1 gallon water with 1 tablespoon salt in a large pot and bring to a rolling boil over high heat. Add the pasta and cook until al dente as directed on the package.
    5. Meanwhile, heat a large pan over medium-high heat. Add the olive oil and bacon and cook, tossing occasionally, until the bacon is golden brown and crispy, about 5 minutes. Move the bacon to one side of the pan and add the garlic to the empty side. Tilt the pan so the oil streams to the other side and fries the garlic until lightly browned, 1 to 2 minutes. Add the kelp and stir to combine. Remove the pan from the heat.
    6. Once the pasta is cooked to al dente, set aside 1 cup of the pasta cooking water. Quickly drain the pasta then transfer to the large pan and add the lobster meat. Toss over medium-high heat until the pasta is completely coated and everything is hot.
    7. Quickly pour the contents of the pan into the large bowl with the Parmesan mixture. Stir vigorously with tongs, adding 1/4 cup of the reserved pasta cooking water at a time and stirring until the sauce is creamy – you may not use all the reserved pasta cooking water. Taste and adjust the seasoning with salt, pepper, and juice from 1 quarter of the lemon.

    Meet The Creator

    Katie Button

    A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

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