Take this classic Italian dish and elevate it by adding Maine lobster! This recipe comes from Luke’s Lobster in support of the Maine Coastal Fishermen’s Association from their cookbook, Catch!
Recipe provided by
- 1 pound lobster meatShop
- 2 eggs
- ⅓ cup Parmesan cheese, plus extra for grating on top
- ½ teaspoon ground black pepper
- 12 ounces fresh fettuccine
- 6 ounces bacon, sliced into ½” pieces
- Serves: 4
Boil pasta in salted water until al dente, drain and reserve ¾ cup plus 2 tablespoons psta water.
Saute bacon in a wide deep saucepan over medium heat until crispy. In a small bowl, whisk together eggs, Parmesan and black pepper. Add pasta to bacon and stir. Add ¾ cup pasta water and stir continuously until sauce begins to thicken. Remove from heat and let cool for a couple minutes.
Add two tablespoons pasta water to egg mixture to temper. Slowly add egg mixture to pasta and stir for 30 seconds. Add lobster knuckle and claw meat and stir until just combined. Top with extra Parmesan and black pepper to taste.