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This is Lobster Fregola Sarda Pasta. Just a brief intro. Pasta is made from hard drum wheat, fregula (or fregola) sarda resembles Israeli couscous. Rolled into teeny balls and toasted lightly. It is then tossed into a super rich lobster bisque with chunks of crab. Served with onsen egg (which we already mixed into the pasta) and parmesan shavings. Very creamy consistency with a distinctive lobster finish and a chunky crab sweetilicious aftertone. Pasta was wonderfully aldente, nice chewy texture and leaves a lingering nuttyness on the palate. So good!
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Thank you Amy/Rachel @foodnewspr for the invite and Joanne @steamroompillarstones for hosting us.

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