Cavatelli Pasta with Lobster Spring Peas and Mascarpone

Ingredients

• 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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