lobster orzo carbonara with chili crisp

from my cookbook that doesn't exist yet (exclusive recipe)

Last year, I started working on a cookbook proposal. While that sounds super exciting, it pretty much hasn’t gone anywhere yet. And that’s fine, because I realize I am not at the point where I want to be yet to be able to sell a successful cookbook of my own.

However, I now have a list of over 100 recipes that I reserved for this cookbook. Since the proposal hasn’t turned into anything yet, these recipes are just sitting there. So, I’m going to start sharing them! (Unless someone gives me a cookbook deal, lol). This is my Lobster Orzo Carbonara with Chili Crisp and it is one of my favorite recipes.

This recipe uses a lobster tail for the lobster meat, and we use the shell for a super quick lobster stock to cook the orzo in. Unlike traditional carbonara, there is no guanciale in this. Which makes it both pescatarian and halal!

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I love this recipe and I think you will too. The orzo makes it fun and different, but the lobster makes it feel extra luxurious. Garnish with a generous amount of chopped chives to make it even more elevated and a bit more flavorful.

beyond the paywall: below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 1-2 servings

watch the video of this recipe!