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1 bunch asparagus
2 pounds medium shell pasta
olive oil
two 1 1/2-2 pound lobsters
1/2 cup each of celery, onions, and carrots
2 cups Fontina cheese
1 cup Gruyère cheese
1 1/2 cups white wine
1 bay leaf
1 1/2 quarts heavy cream
salt and pepper
white truffle oil
3-4 slices of white truffle (optional)
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1st Keep
 Kpintosc
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