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Pasta with Marinated Tomatoes and Lobster

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.

Source: Martha Stewart Living, September 2008
Servings

Ingredients

Directions

Cook's Notes

If you're pressed for time, substitute precooked (but not frozen) lobster, available at many fish counters.

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  • KateMB59
    14 AUG, 2012
    Excellent recipe. A couple small tweeks: roasted the tomato halves for 30 minutes. Didn't have mascarpone, so added a dollop of mild goat cheese. Can't wait to make again.
    Reply
  • prodtester20
    15 SEP, 2008
    A true treat for a seafood lover.
    Reply

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