Pasta with Marinated Tomatoes and Lobster

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.