Carrot Cavatelli with Lobster, Morels, Spring Peas, and Nasturtium

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  • Cavatelli
  • 340 grams carrot puree
  • 2 eggs
  • 25 grams heavy cream
  • 100 grams water
  • 900 grams all-purpose flour  
  • Garnish & Stock
  • 6 lobsters
  • 2 tablespoons canola oil
  • 2 carrots, peeled and diced
  • 1 onion, diced
  • 2 celery stalks, leaves removed, diced
  • 2 tablespoons tomato paste
  • 1⁄2 cup butter, cubed
  • 1 pound morel mushrooms, cleaned and halved
  • 1 cup shelled spring peas
  • Nasturtium leaves and flowers  


“Nasturtium leaves add a nice pepperiness to a dish, and the flowers add a little extra color without too strong of a flavor. I source these and other edible flowers from a Mennonite farm cooperative in Lancaster County. For the morels, I like to use the dark varieties from Oregon when available because they have a little more earthiness and a stronger flavor. Otherwise, for lighter dishes and when in season, I use local, sandy morels that are blonder in color and closer to the size of your pinky.”

—Chef Marjorie Meek-Bradley, Ripple, Washington  


  1. In a large bowl, combine the puree, eggs, cream, and water.
  2. Add the flour to a stand mixer; turn on low speed.
  3. Add the puree-egg mixture; continue to mix until a solid ball forms.
  4. Remove from mixer; knead the dough on a floured surface for 2 minutes until elastic. Wrap in plastic and refrigerate, at least 1 hour.
  5. Cut dough into smaller balls and roll into 1⁄2-inch logs. Feed through a pasta maker fitted with a cavatelli crank.  

Garnish & Stock

  1. Remove the lobster tails and claws, reserving bodies.
  2. Blanch tails in boiling water for 2 minutes; chill in an ice bath.
  3. Bring water back to a boil; add claws. Turn off water; let sit for 5 minutes.
  4. Transfer claws to a separate ice bath. Once cooled, remove lobster meat from the shells; cut into small pieces.
  5. Remove the green “tomalley” from the remaining lobster bodies. Add oil and bodies to a large pot over medium-high heat.
  6. Add the carrots, onion, and celery; cook until lightly browned.
  7. Add tomato paste, cook 30 seconds, then stir to coat.
  8. Cover completely with water; simmer 45 minutes. Strain; continue to simmer until reduced by half. Set aside. 

To Serve

  1. Blanch cavatelli in a large pot for 1 minute.
  2. Strain; divide evenly among bowls.
  3. In a large skillet over medium-low heat, heat 1 cup of the lobster stock.
  4. Add butter, one cube at a time until sauce is smooth and coats the back of a spoon. Add the pasta, mushrooms, lobster meat, and spring peas. Continue to cook until just heated through.
  5. Top pasta evenly with sauce and garnish; decorate with nasturtium leaves and flowers.


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