Skill required: Experienced Cook
1/2 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
1 lb. cooked lobster meat, cut into bite-size pieces
1 1/2 lbs. golden and red heirloom cherry tomatoes, halved or quartered
3 tablespoons salt-packed capers, rinsed and coarsely chopped
3/4 cup torn fresh bail
Coarse salt
1 pound dried pennoni, giganti, rigatoni or other short tube-shaped pasta
1/2 cup mascarpone cheese
1/4 teaspoon freshly ground pepper
1. Cook oil, garlic and red-pepper flakes in a small skillet over low heat until garlic turns light gold, about 10 minutes.
2. Let cool completely.
3. Place lobster, tomatoes, capers, 1/2 cup basil, and 1/2 teaspoon salt in a bowl.
4. Stir in garlic mixture.
5. Cover, and refrigerate for 2 hours, tossing occasionally.
6. Cook pasta according to package direction in salted water, and drain.
7. Meanwhile, mix mascarpone and pepper in a small bowl.
8. Add pasta to lobster mixture.
9. Stir in remaining 1/4 cup basil, and serve with peppered mascarpone on the side.
Yield: 4 servings
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