Remove lobster from the shell and chop into bite size piece. Refrigerate until your ready to use. If you choose you could reserve the shells and stuff them with the carbonara mixture and serve with a vegetable side or like I prefer serve over the linguini.
In a large frying pan sauté the onions, garlic, mushrooms and prosciutto in butter for five minutes until vegetables are soft and bacon in crisp.
Stir in lobster meat and peas for another 2 minutes until lobster is white and tender. Do not over cook lobster.
season with salt and pepper.
Bring 6 quarts of water to a boil and cook the linguini for about 10 minutes until al dente. Drain the pasta and toss with the lobster and vegetable mixture
In a large bowl beat eggs and cream and stir into the hot linguini. This will prevent the eggs from over cooking. The heat from the linguini should cook the eggs enough.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.