Lobster Cacio E Pepe For Two – a delicious recipe with spaghetti, water, live Maine, unsalted butter, Romano cheese, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook pasta according to package directions. Drain and set aside.
2
While pasta cooks, bring 8 cups water to a boil in a large stockpot over high. Add lobster, and cook 6 minutes. Transfer lobster to a bowl filled with ice and water; let stand until cool enough to handle. Reserve 1/2 cup of the cooking water. Using scissors or a chef's knife, remove and discard the lobster shell. Chop meat into 1-inch pieces, and set aside.
3
Melt butter in a large skillet over medium-high. Add the pasta, cheese, pepper, salt, and 1/4 cup of the reserved cooking water. Cook, stirring constantly, until cheese is melted. If you prefer a creamier sauce, add the remaining 1/4 cup reserved cooking water. Stir in the lobster.
4
Divide pasta mixture evenly between 2 plates. Sprinkle evenly with tarragon, and serve hot.
122
kcal
Calories
12
g
Fat
5
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 pound uncooked spaghetti, 8 cups water, 1 (1 1/4- to 1 1/2-lb.) live Maine new shell lobster, 2 tablespoons unsalted butter, and more.
Yes, Lobster Cacio E Pepe For Two falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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