The earthy richness of the Carbonara, truffles and sweetness of the lobster pairs with the yeasty butteriness and acidity of the Sparkling.
Place lobster tail on its back, scissor the shell along the middle to the tail into half and trim the underside. Spread truffle butter on the lobster flesh, season and steam tails facing up for 10 mins or until cooked. Set aside covered in foil to keep warm. Crack truffle scented eggs into a bowl, add pecorino and whisk until combined. Set aside. Cook pasta in well salted boiling water. While pasta is cooking, pan fry diced pancetta, shallots and garlic in olive oil until browned. When pasta is cooked al dente, use tongs to transfer pasta into the frypan. Combine all ingredients. Turn off the heat. Eggs will emulsify with the liquid in the pasta and cook into a creamy sauce with the residual heat of the pan. If the pasta looks dry, add some pasta water as needed. Place pasta onto a serving dish, top with sliced lobster medallions, drizzle melted butter and juices from the lobster onto the lobster meat.
Truffle butter - Shave and finely dice 20g of truffle. Combine with 250g softened quality butter. Place onto a sheet of grease proof paper, roll into a log, twisting at both ends to seal the log of butter. Freeze for up to 3 months.
Truffle scented eggs - Place fresh eggs with truffle in an airtight jar. Leave in the refrigerator for a 3-4 days. Scent of the truffle will permeate the eggs.
View our 2012 UMAMU Estate Sparkling Chardonnay here.