Lobster English Pea Cavatappi Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt and 1 tablespoon olive oil. Add 1 lb cavatappi and cook until just shy of al dente (about 9–11 minutes, depending on package). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Blanch peas

If using fresh peas: bring a small pot of salted water to a simmer, add 2 cups peas, cook 2 minutes until bright green and tender, then plunge into an ice bath and drain. If using frozen peas: thaw under cold running water or briefly simmer 1 minute then drain. Set aside.

Sauté aromatics

In a large sauté pan over medium heat, melt 2 tablespoons unsalted butter. Add 1 small finely diced yellow onion and cook until translucent, about 4–5 minutes. Add minced garlic (2 cloves) and cook 30 seconds until fragrant. Add the blanched peas and cook 1–2 minutes to warm through; season lightly with a pinch of salt and pepper. Transfer mixture to a bowl and keep warm.

Warm lobster

In the same sauté pan over medium-low heat, melt 2 tablespoons unsalted butter. Add the 1 lb chopped cooked lobster meat and gently toss for 1–2 minutes just to warm through. Add 1 teaspoon chopped fresh thyme, 1 teaspoon lemon zest and 2 tablespoons lemon juice. Season with 1 teaspoon sea salt and 1 teaspoon black pepper. Remove lobster to a clean bowl and set aside. (Do not overcook—lobster should remain tender.)

Deglaze

Using the same pan, keep heat at medium and add 2 tablespoons unsalted butter. Sprinkle in 1 tablespoon flour and whisk to form a roux, cooking 1 minute to remove raw flour taste.

Slowly pour in 1 cup dry white wine while whisking, scraping any browned bits from the pan. Let wine reduce by about half, 3–4 minutes.

Add 1 cup chicken or seafood stock and bring to a gentle simmer to combine. Then stir in 1 cup heavy cream. Simmer gently for 3–4 minutes until the sauce begins to thicken.

Whisk in 1 cup grated Parmesan until melted and smooth. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper. If sauce is too thick, loosen with reserved pasta water (add 1–2 tablespoons at a time) until it reaches a silky sauce consistency.

Return the warmed peas and sautéed aromatics to the sauce and stir to combine. Add the drained cavatappi to the pan and toss gently to coat each piece evenly, adding up to 1/2 cup reserved pasta water as needed to make the sauce cling to the pasta.

Fold the warmed lobster into the pasta very gently so as not to break up the pieces. Stir in 1 tablespoon lemon butter (optional) for extra sheen and brightness.

Adjust seasoning to taste. Remove from heat and sprinkle with torn fresh mint leaves (or basil) and 2 tablespoons snipped chives. Finish with a light sprinkle of flaky sea salt if desired and an extra grind of black pepper.

Serve immediately with lemon wedges on the side. This recipe yields approximately 4–6 servings.