Pasta with lobster, peas, and marscapone cheese

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A Saturday trip to the Farmers Market brought me lobster tails and a sale on Fresh Pasta. Together with chives, marscapone and simple ingredients, we have a special meal that is decadent but oh so delicious.
  • 1 pound cavatelli pasta
  • 1/4 cup extra-virgin olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 8 ounces frozen peas
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 1/2TBSP fresh thyme, chopped
  • 1 1/2TBSP fresh chives, chopped
  • 1/2 cup Mascarpone
  • 1TBSP kosher salt
  • 3-4 lobster tails , cooked

Cook pasta following directions on box, strain and set aside. Separate lobster meat from the shells and cut into small chunks. In a large sauté pan over medium high heat, heat olive oil,add shallots and garlic and sauté until translucent. Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster. Stir to combine, then simmer until lobster is heated through. Season with salt and pepper, serve immediately.