Vermont native Devin Finigan, the James Beard–nominated executive chef at Aragosta at Goose Cove, graciously reworked the seasonal restaurant’s stuffed lobster pasta recipe for MH+D readers cooking at home. Instead of filling the pasta (as pictured here on Aragosta’s spring menu), Finigan’s simplified version combines the buttery sauce and seasoned lobster mixture with cooked pasta (any shape works!) on the stovetop.

Makes 4 to 6 servings

INGREDIENTS

16 ounces dried pasta

For the gremolata
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley
1 tablespoon lemon zest

For the lobster
1 pound cooked and diced Maine lobster meat
4 ounces mascarpone cheese
1 tablespoon lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
1 teaspoon minced garlic
Salt

For the beurre blanc
1/2 cup white wine
1 teaspoon diced shallot
2 tablespoons butter, cubed
2 tablespoons heavy cream
Salt, to taste

INSTRUCTIONS

1. Cook the pasta according to package instructions in heavily salted water. Make sure to keep the pasta al dente, as it will be finished later in the pan. Set aside.

2. Make the gremolata. In a small bowl, combine garlic, parsley, and lemon zest and stir. Set aside.

3. In another bowl, combine the lobster meat, mascarpone, lemon juice, lemon zest, parsley, garlic, and salt to taste. Taste and adjust seasoning as necessary. Set aside.

4. Make the beurre blanc. Add white wine and diced shallot to a pan over medium-high heat. Reduce until roughly 2 tablespoons remain. Once reduced, add the cubed butter and stir until melted. Add the heavy cream. Continue to cook, stirring continuously, until sauce is fully emulsified and starting to thicken. Reduce until the sauce coats the back of a spoon.

5. Once the beurre blanc sauce is reduced, add the lobster mixture to the pan and stir well to combine. Add the cooked pasta and stir until fully incorporated. Adjust seasonings to taste. Serve in a bowl and top with the gremolata.