Recipe adapted from Epicurious, from Chef Neal Fraser of Grace Restaurant in Los Angeles. Serves 6.
INGREDIENTS
4 live lobsters
1 lb frozen cavatelli pasta (dried works too, in whatever shape you like)
1/4 cup extra-virgin olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1/2 cup chicken stock
8 oz fresh or frozen peas*
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tbsp fresh thyme, chopped
1 1/2 tbsp fresh chives, chopped
1/2 cup mascarpone cheese
1 tbsp 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.
METHOD
1. Cook lobsters: in a 10- to 12-quart pot, bring salted water to boil. Plunge in 2 lobsters headfirst, then boil, covered, for 10 minutes from the time they enter water. Transfer with tongs to sink to drain. Return water to boil, and cook remaining 2 lobsters in the same manner.
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.
3. Make cavatelli: Bring large pot salted water to boil. Add cavatelli and boil until they float to surface, about 8 minutes. Drain, then immediately plunge cavatelli into ice water to stop cooking. Transfer to large bowl, add 2 tbsp olive oil, and toss to coat.
4. In heavy large sauté pan over moderately high heat, heat remaining 2 tbsp 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.
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