Chunks of succulent lobster meld with heirloom cherry tomatoes and basil, making an otherwise familiar mix of late-summer flavors seem revelatory. A dollop of peppered mascarpone cheese provides a lavish finish.
Cook oil, garlic, and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes. Let cool completely.
Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to lobster mixture. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.
If you're pressed for time, substitute precooked (but not frozen) lobster, available at many fish counters.