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 linguini. 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 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, then stir into the hot linguini. This will prevent the eggs from over cooking. The heat from the linguini should cook the eggs. Stir in Parmesan cheese and top with parsley.