Our fave way with spiny lobstahs? Point Loma seafood. Buy them live. Cook them here, broiled to perfection, served wtih unsalted butter, or...
Life is good.
Your recipe sounds as close to the carbonara we make. I don't know if it's a regional thing or not, but we lived in Sicily for a few years, and I don't remember carbonara there, that didn't include peas. We're going to try a couple of the ideas from the comments too. (adding the wine will be the first.)