Ingredients
- 1 16 ounce lobster tail, chopped
- 3 large fresh eggs
- 1/4 cup heavy cream
- 1 teaspoon chili powder
- 2 tablespoons freshly grated Parmesan cheese
- 4 ounces spaghetti noodles
- Salt and pepper to taste
- Chili peppers and tomato to garnish
- Olive oil
Cooking Directions
- To a mixing bowl, add eggs and beat thoroughly. Add heavy cream and Parmesan cheese. Mix well.
- Chop the lobster meat into chunks. It helps if the lobster is slightly frozen. Season with salt, pepper and chili powder.
- To a heated sauté pan, add lobster and 1 tablespoon olive oil. Cook 8-10 minutes, or until lobster is cooked through and opaque. Reserve.
- While lobster is cooking, add noodles to boiling salted water and cook as directed by the box, about 10 minutes. Turn off heat, drain noodles and return to pot.
- To the hot noodles, add the Parmesan-egg mixture and stir vigorously. Do not allow eggs to coagulate.
- Distribute to serving bowls, top with lobster meat.
- Garnish with seared chili peppers and tomato slices and serve!
NOTE: The lobster meat should be opaque and cook through. You can cook longer if needed, but do not overcook or the meat will become tough.
