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Recipe for :

Lobster Carbonara

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This looks different and interesting".


12 oz. cooked lobster meat
1/4 cup diced imported di Parma prosciutto
1/8 cup sliced mushrooms
1/8 cup frozen peas
2 tsp. chopped garlic
5 cups heavy cream
1/2 cup white wine
1/4 cup clam juice
1/4 cup butter
1/2 cup Parmesan cheese
Salt & black pepper to taste
Chopped parsley to garnish
1 lb. cooked pasta

  • In medium sauté pan melt the butter and sauté the garlic, prosciutto, and peas until the garlic browns.
  • Add the mushrooms and sauté for an additional minute.
  • Add the white wine and clam juice and bring to a simmer.
  • Reduce heat.
  • Add the lobster meat and simmer for about 10 minutes or until the lobster meat is hot.
  • Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken.
  • Add the cheese, salt and pepper to taste.
  • Serve at once over pasta.
  • Garnish with fresh chopped parsley.

Serves 2

Shirley Cline