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Lobster with Lemon-Mascarpone Pasta


I love lobster, and kept my dish this week very simple for the FLAVORS blog.

I used curly pasta, but any shape would work. Toss hot, drained pasta with 4 oz. of room temp mascarpone, 2 T. of butter, 2 T. of freshly squeezed lemon juice, and zest of one lemon. Top with meat of two boiled lobster tails, toss, and serve. (Serves 2)

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