Name: Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone
Yield: Makes 8 servings
Ingredients: 5 (1 1/4- to 1 1/2-pound) live lobsters or 2 pounds cooked lobster meat; 1 pound frozen cavatelli pasta; 1/4 cup extra-virgin olive oil; 2 shallots, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup chicken stock or low-sodium chicken broth; 8 ounces fresh or frozen peas*; 1/4 cup fresh flat-leaf parsley, chopped; 1 1/2 tablespoons fresh thyme, chopped; 1 1/2 tablespoons fresh chives, chopped; 1/2 cup Mascarpone; 1 tablespoon kosher salt; *If using fresh peas, simmer, uncovered, in salted water until just tender, 1 to 2 minutes. Drain, then immediately plunge peas into ice water to stop cooking. Drain again and pat dry. If using frozen peas, do not thaw before using.

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Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone

Neal Fraser, Executive Chef and co-owner of Grace and BLD in Los Angeles, shared the recipe for this elegant pasta dish with Epicurious: Fresh pasta shells are tossed with lobster, peas, rich Mascarpone cheese, and fresh herbs. It's one of the best-selling dishes at Grace. It's best to use fresh or thawed, frozen cavatelli, which the sauce will really cling to, but other fresh pasta shells or, in a pinch, dried pasta could be substituted.

Recipe notes

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