Here is my entry to the July Throwdown - Lobster Carbonara
I had this dish Lobster Carbonara at Maggiano's Little Italy restaurant in NY and I like it very much. As it happened, lobsters were on ½ price sale at $4.79 a lb., therefore I decided to make lobster carbonara. As far as carbonara goes, the recipe is fairly typical, but the difference of my dish was the spaghetti, which was home made and smoked. Normally it is not easy to make smoked pasta for carbonnara, because boiling takes away all the smoke flavor, and the recipe needs boiling hot pasta to cook the raw eggs.
Using my pasta machine to make the spaghetti, I first cooked the spaghetti the normal boiling way. Then it went into my electric smoker for a blast of intense cold smoke. My smoker is PID temperature controlled and has a built-in humidifier. The spaghetti came out hot, smoky and very moist to complete this recipe.
Also, the lobsters were smoked. The smoker was set at exactly 150F and the lobsters were able to be cold TBS smoked for a long time without being overcooked.