Remove lobster from the shell and chop into bite size pieces. Refrigerate until ready to use. If you choose, you can reserve the shells and stuff them with the carbonara mixture and serve with a vegetable side, however I prefer serving over the linguine.
In a large frying pan, sauté the onions, garlic, mushrooms and prosciutto in butter for five minutes until vegetables are soft and bacon is crisp. Stir in lobster meat and peas for another 2 minutes until lobster is white and tender. Do not overcook lobster. Season with salt and pepper.
Bring 6 quarts of water to a boil and cook the linguine 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, then stir into the hot linguine. This will prevent the eggs from over cooking. The heat from the linguine should cook the eggs. Stir in Parmesan cheese and top with parsley.