Copyright Thomas Saaristo  All Rights Reserved
Lobster Carbonara
8 ounces fresh pappardelle noodles
3 slices pancetta, chopped
1/2 cup heavy cream
1/8 cup grated Parmigiano-Reggiano cheese
1 teaspoon House salt
Black peppercorns in a pepper mill
1/2 teaspoon freshly grated nutmeg
6 ounces cooked lobster meat
1 large egg, lightly beaten
1 tablespoon freshly minced chervil

Fill a heavy saucepan 2/3 full of water; add a teaspoon of salt and bring to a boil over
high heat. Add the pappardelle noodles and cook for 4 to 5 minutes or until al dente
and drain

Render the pancetta in a deep sauce pan over medium heat until it becomes crispy
around the edges, about 3 minutes. Slowly whisk in the cream. Add the papardelle
noodles and toss to gloss. Add the Parmigiano and nutmeg; season with salt and
pepper. Add the egg and toss the noodles with tongs to distribute evenly

Remove from heat and stir in the lobster meat. Place the noodles in a deep bowl and
sprinkle with minced chervil

Buy cooked lobster meat at the meat counter of your local market, or do it the old
fashioned way: Boil a 1 pound Maine lobster for 6 to 8 minutes; cool; remove the meat
and chop into bite sized pieces