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1
In 10- to 12-quart pot, bring salted water to boil.
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2
Plunge in 2 lobsters headfirst, then boil, covered, 10 (for 1 1/4-pound lobsters) to 11 minutes (for 1 1/2-pound lobsters) from time they enter water.
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3
Transfer with tongs to sink to drain.
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4
Return water to boil, and cook remaining lobsters in same manner.
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5
When lobsters are cool enough to handle, remove meat from tails and claws.
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6
Discard or reserve for another use tomalley, any roe, and shells, and wipe off any coagulated white albumin from meat.
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7
Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
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8
Bring large pot salted water to boil.
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9
Add cavatelli and boil until cavatelli float to surface, about 8 minutes.
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10
Drain, then immediately plunge cavatelli into ice water to stop cooking.
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11
Transfer to large bowl, add 2 tablespoons olive oil, and toss to coat.
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12
In heavy large saute pan over moderately high heat, heat remaining 2 tablespoons olive oil until hot but not smoking.
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13
Add shallots and garlic and saute until translucent, about 1 minute.
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14
Add chicken stock, peas, parsley, thyme, chives, pasta, Mascarpone, and lobster.
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15
Stir to combine, then simmer until lobster is heated through, about 1 to 1 1/2 minutes.
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16
Sprinkle with salt and serve immediately.
