Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone

A luxurious pasta dish combining tender lobster meat with cavatelli pasta, fresh spring peas, and creamy mascarpone cheese. Enhanced with aromatic herbs and shallots, this elegant seafood pasta creates a perfect balance of flavors.

6 servings

1 hr 55 min

Published October 4, 2025

Ingredients

•5 whole live lobsters
•1 pound frozen cavatelli pasta
•¼ cup extra-virgin olive oil
•2 whole shallots
•2 cloves garlic
•½ cup chicken stock
•8 ounces peas
•¼ cup fresh flat-leaf parsley
•1½ tablespoons fresh thyme
•1½ tablespoons fresh chives
•½ cup Mascarpone
•1 tablespoon kosher salt
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Cooking Instructions

1.
In 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining lobsters in same manner.
30 min
2.
When lobsters are cool enough to handle, remove meat from tails and claws. Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
60 min
3.
Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.
15 min
4.
In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add shallots and garlic and sauté until translucent, about 1 minute. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes. Sprinkle with salt and serve immediately.
10 min

Ingredients

•5 whole live lobsters

•1 pound frozen cavatelli pasta

•¼ cup extra-virgin olive oil

•2 whole shallots

•2 cloves garlic

•½ cup chicken stock

•8 ounces peas

•¼ cup fresh flat-leaf parsley

•1½ tablespoons fresh thyme

•1½ tablespoons fresh chives

•½ cup Mascarpone

•1 tablespoon kosher salt

•note

•instruction

Cooking Instructions

In 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining lobsters in same manner.

30 min

When lobsters are cool enough to handle, remove meat from tails and claws. Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.

60 min

Bring large pot salted water to boil. Add cavatelli and boil until cavatelli float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.

15 min

In heavy large sauté pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add shallots and garlic and sauté until translucent, about 1 minute. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes. Sprinkle with salt and serve immediately.

10 min