Lobster Cavatelli with Creamy Herb Sauce

1.Cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.

2.Boil a large pot of water. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove the lobsters, let them cool slightly, then crack the shells and remove the meat. Chop the lobster meat into bite-sized pieces.

3.In a blender, combine the parsley, basil, chives, tarragon, dill, garlic, Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Blend until smooth.

4.In a large skillet, heat olive oil over medium heat. Add the green herb sauce and heavy cream. Stir well and cook for about 5 minutes until the sauce thickens slightly.

5.Add the chopped lobster meat to the skillet and stir to combine. Cook for an additional 2-3 minutes until the lobster is heated through.

6.Add the cooked cavatelli pasta to the skillet and toss to coat the pasta evenly with the sauce and lobster pieces.

7.Serve the lobster cavatelli hot, garnished with extra Parmesan cheese and fresh herbs if desired.

8.Enjoy this decadent lobster cavatelli dish with a glass of white wine for a truly special dining experience.