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1. Bring a large pot of water for pasta to a boil, and
salt it. Combine chorizo and
2 tablespoons oil in a large skillet; when it begins to brown, add lobster and peas.
Cook, stirring occasionally, until hot, then keep warm while you cook pasta.
2. Cook pasta until tender but not mushy, then drain. Toss with chorizo-lobster
mixture, remaining olive oil, red pepper flakes and salt. Serve immediately, with Duvel.
Yield: 2 large or 4 small servings.