Lobster Cavatappi Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add cavatappi and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Prepare lobster (if using live lobster)

Bring a second large pot of salted water to a boil. Put the live lobster headfirst into boiling water, cover, and cook 8–10 minutes for a 1.25–1.5 lb lobster. Remove and transfer to an ice bath to stop cooking. When cool, remove tail and claws, crack shells and extract meat. Chop lobster meat into bite-sized pieces (about 1 cup). If using pre-cooked lobster meat, roughly chop and proceed.

In a large sauté pan, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add chopped lobster meat, season with 1 tsp kosher salt and 1 tsp black pepper, and sauté 1–2 minutes just to warm and lightly brown. Remove lobster from pan and set aside (keep juices in pan).

In the same pan with the lobster juices, add sliced portobello mushrooms and cook over medium-high heat 4–5 minutes until they release moisture and begin to brown. Add minced shallot and sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Add English peas and 1 tsp lemon juice to the pan and cook 1–2 minutes until peas are bright and heated through. Season lightly with salt and pepper to taste. Remove vegetables from pan and set aside with lobster, leaving any fond in the pan for the sauces.

Wipe pan if it has burned bits, then return to medium heat and add 1 tbsp olive oil. Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 1 cup crushed tomatoes, 1 tsp sugar, 1 tsp red pepper flakes, 1 tsp dried oregano and 1/2 tsp salt. Simmer gently 6–8 minutes to reduce slightly, stirring occasionally. If sauce becomes too thick, loosen with 1–2 tbsp reserved pasta water.

Taste and adjust seasoning. Keep sauce warm over low heat.

In a small saucepan over low heat, combine 1 cup heavy cream, 2 tbsp softened cream cheese and 2 tbsp dry white wine. Warm gently, stirring until cream cheese is fully incorporated and mixture is warm but not boiling.

Whisk in 3 oz grated Parmesan until melted and smooth. Season with 1 tsp salt and 1 tsp white or black pepper. If the sauce is too thick, thin with 1–3 tbsp reserved pasta water to reach a pourable cream consistency.

Return the large sauté pan to medium-low heat. Add the cooked pasta, cooked mushrooms and peas, and warmed lobster meat to the pan. Pour in the Parmesan cream and toss gently to combine, adding reserved pasta water a splash at a time (up to 1/2 cup) until the sauce coats the pasta evenly.

Spoon the red sauce in large spoonfuls over portions or swirl it into the pan so the pasta has ribbons of red sauce and Parmesan cream. Toss gently 1 minute to marry flavors. Remove from heat.

Taste and adjust salt, pepper, and lemon juice if needed.

Divide pasta among 4 plates (servings). Garnish each portion with chopped fresh parsley, a sprinkle of grated Parmesan, and a little lemon zest if using. Serve immediately.