Lovely Lobster Pasta with Mascarpone and Peas
Serves: 4
  • 2 pounds cooked, picked lobster meat, cut into bite sized chunks
  • 1 pound cavatelli pasta (fresh if you can find it)
  • ¼ cup extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup of chicken stock (alternatively you can make your own lobster stock)
  • ½ cup of white wine
  • 8 ounces fresh peas (if you must use frozen peas, use the small, flavorful petit pois)
  • ¼ cup fresh flat-leaf parsley, chopped
  • 1½ tablespoons fresh thyme, chopped
  • 1½ tablespoons fresh chives, chopped
  • 1 cup Mascarpone (add even more if you want a creamier texture)
  • 1 tablespoon kosher salt
  • 2 tablespoons of flour
  1. Cook the lobsters (if necessary).
  2. Boil and drain the pasta.
  3. Boil and drain the peas.
  4. Heat the oil in a large sauté pan, adding the shallots and garlic.
  5. After about a minute of cooking, when the shallots and garlic turn translucent, add the white wine and reduce.
  6. Add the chicken stock (or lobster stock), peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Simmer until lobster is heated through.
  7. Spoon in a few tablespoons of flour to thicken and a bit of salt.
  8. Spoon onto your plates and serve.
Recipe by Maine-ly Lobster at