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Lobster Carbonara

This incredible dish is both simple and elegant with a great gourmet flair. Even lobster novices will master it and make a very memorable dinner.

Lobster Carbonara Lobster Carbonara


  • 3 cups (1 lb.) cooked lobster meat, cut into bite-size chunks
  • 1 lb. (1 box) linguine, cooked
  • 2 Tbsp. butter, margarine or olive oil
  • 1 lare Vidalia onion, chopped
  • 2 tsp. chopped garlic
  • 1 lb. fresh mushrooms, stems removed and chopped
  • 1-1/3 cup frozen peas
  • 1/3 cup (approx. 7 pieces) cooked bacon
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 16 oz. (2 cups) prepared cream or cheese sauce2 Tbsp. chopped parsley


In a large sauté pan over medium-high heat, melt the butter or heat the olive oil, then add the onions and garlic. Cook until tender, about 2-3 minutes. Add mushrooms, peas and bacon. Cook until mushrooms are tender, stirring occasionally. Reduce heat to low, add the lobster meat and red pepper flakes, stirring to mix well. Cook for 1-2 minutes. Add sauce, heat through and stir well to thoroughly mix all the ingredients. Serve immediately over linguine and top with parsley. Serves 4-6.

If using our Lobster Meat by the pound, simply thaw, drain the liquid off the meat in a strainer, and prepare the meat for your recipe. Rinsing is not necessary.