Seafood Carbonara

This week is all about seafood! Living in N.H. we have some of the best and freshest seafood available and I love taking advantage of that. With summer just around the corner, well…we hope anyway, the weather has not cooperated at all this spring! The seafood dish I am starting with is this Seafood Carbonara.   It takes your average carbonara dish to an entirely new level. Although this dish has a number of steps, many ingredients, and more pans than I usually use for dinner, it was worth all the extra effort as we loved it.

NOTE – You can change the seafood to what you and your family like.
Serves 4

INGREDIENTS
8 large scallops
1 pound large shrimp, peeled, deveined and tails off
3 lobster tails, steamed and chopped or 1/2 pound cooked lobster meat, chopped
2 Tablespoons olive oil
Pinch of salt
Pinch of pepper
6 slices of bacon
1 clove of garlic, minced
2 egg yolks
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup gruyere cheese
14 oz. linguine
3 Tablespoons fresh tarragon, chopped for garnish-optional

DIRECTIONS
Place a large pot of water on the stovetop on high to boil the pasta.  Starting with the seafood, chop the cooked lobster into large pieces and set aside.  For the shrimp, place the raw deveined, tails off shrimp.  On a baking sheet drizzle a small amount of olive oil, a pinch of salt and pepper. Mix to coat the shrimp with the oil and seasoning. Place in the oven on broil (leaving the oven door slightly open) and let roast until the shrimp just turns pink being careful not to overcook. Remove from oven and set aside with the cooked lobster.
Meanwhile, in a medium hot skillet, chop the bacon into pieces, add to the skillet and cook until crisp. When the bacon is cooked, add the minced garlic and cook for just a minute. Remove from heat and drain bacon fat.
In a large non-stick pan add the olive oil and heat to medium-high heat. Dry the scallops with a paper towel, season the top side with salt and pepper. When the skillet is hot add the scallops to the pan, seasoned side down. Add salt and pepper to the top side of the scallops. When the scallops have a nice brown seat on the bottom side turn the scallops over and sear the second side.
Add the pasta to the boiling water and cook until al Dante, about 8 minutes, stirring as you go.
In a bowl add the heavy cream, egg yolks, both kinds of cheese and mix to combine.
Add the shrimp, lobster, bacon and garlic mixture to the large pan with the scallops when the scallops have cooked through.
Add the drained pasta and remove from the heat. Add the cream and egg mixture stirring to combine, add tarragon and serve warm.

Enjoy!