Lobster, Peas and Pasta

Lobster is pricey. But when you want to splurge, a little goes a long way in this beautiful and tasty dish. Many fishmongers and supermarkets will steam fresh lobsters for you at no cost if you are short on time.


6 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
1 small, whole star anise, finely crushed
3/4 cup bottled clam juice
2 cups light cream
1 pound cooked lobster meat, cut into bite-size pieces
1 cup peas—either fresh and cooked, or frozen and defrosted
Salt, to taste
2 tablespoons minced fresh basil plus extra whole leaves for garnish
1 pound cavatelli or other short, cut pasta, such as butterflies or rigatoni


1. Melt the butter in a 1-quart saucepan, and whisk in the flour and the star anise until the mixture forms a paste-like consistency. Slowly whisk in the clam juice and cream. Continue whisking until the mixture is smooth.

2. Gently fold in the lobster and peas into the sauce. Season with salt to taste. Stir in the minced basil. Keep warm.

3. Cook and drain the pasta, and place in a large bowl. Add the lobster and pea mixture and toss gently.

4. Serve in bowls and top with fresh basil leaves for garnish.

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