Lobster Carbonara

From Blue Highlands · Public · On Public Aug 2026

Prep 15 min · Cook 20 min · 4 servings · ~663 cal / serving

Luxurious spaghetti carbonara come together with succulent lobster to create the ultimate comfort meal, perfect for any special occasion.

Ingredients

Steps show what you need as you go — cook-assist built into the recipe.

1
In a mixing bowl, whisk together the eggs, egg yolks, grated pecorino, grated Parmesan and black pepper
3 whole egg2 egg yolk
1a
Set aside
2
Heat a large skillet over medium heat
2a
Add diced guanciale and cook until golden and crispy, about 5 minutes
2b
Remove guanciale from the pan and place in a bowl
3
Add 2 tablespoons of butter to the pan and then the chopped lobster meat
2 tbsp butter
3a
Cook the lobster for 1-2 minutes on each side, or until cooked through and opaque
3b
Remove the lobster from the pan and place in the bowl with the guanciale
4
Add peas to the pan and cook 1-2 minutes until heated through
¾ cup frozen green peas
4a
Remove from pan and place in the bowl
5
Bring pasta water to a boil and generously salt water
1 lb spaghetti¼ cup water
5a
Cook the spaghetti according to package instructions until al dente. Be sure to reserve 1/4 cup of pasta cooking water before straining the pasta
1 lb spaghetti¼ cup water
6
Add the drained spaghetti back to the hot pasta pot (with the burner off). While stirring the spaghetti, slowly pour in the egg mixture. Continuously stir quickly until all the egg mixture is added
1 lb spaghetti3 whole egg¼ cup water
6a
Add pasta water to thin the sauce
¼ cup water
7
Add in the browned guanciale, lobster meat and peas
¾ cup frozen green peas
7a
Toss until everything is combined and coated in sauce

Estimated per serving

663calories

Protein

29 g

Carbs

86 g

Fat

22 g

Sat. fat 11 g · Fiber 3.6 g · Sugar 3.5 g · Sodium 389 mg · Cholesterol 273 mg

Based on 7 of 10 ingredients