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Authentic New England Seafood Recipes From The Venus de Milo Restaurant in Swansea Massachusetts

Lobster Carbonara

Preparation Time: Approx. 20 minutes
Yield: 2 servings

12 oz. cooked lobster meat
¼ cup diced prosciutto ham
1/8 cup sliced mushrooms
1/8 cup frozen peas
2 tsp. chopped garlic
5 cups heavy cream
½ cup white wine
¼ cup clam juice
¼ cup butter
½ cup Parmesan cheese
salt & black pepper to taste
Chopped parsley to garnish
1 lbs. cooked pasta

In medium sauté pan melt the butter and sauté the garlic, the prosciutto ham, and the 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 and salt and pepper to taste. Serve at once over pasta. Garnish with fresh chopped parsley.

Copyright © 1999-2003 Peter Rego. All Rights Reserved.