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Cavatelli Pasta With Lobster, Spring Peas, And Mascarpone

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main-dish low carb nut free easter mothers' day dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

5 (1 1/4- to 1 1/2-pound) live lobsters or 2 pounds cooked lobster meat

1 pound frozen cavatelli pasta

1/4 cup extra-virgin olive oil

2 shallots, finely chopped

2 cloves garlic, finely chopped

1/2 cup chicken stock or low-sodium chicken broth

8 ounces fresh or frozen peas*

1/4 cup fresh flat-leaf parsley, chopped

1 1/2 tablespoons fresh thyme, chopped

1 1/2 tablespoons fresh chives, chopped

1/2 cup Mascarpone

1 tablespoon 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.

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