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lobster-tail%20too.jpgCronut master Dominique Ansel will unleash a new pastry this Saturday: A "lobster tail" made from soft pretzel dough encrusted in Maldon sea salt, stuffed with peanut butter and butter-crunch brittle, and served with whipped honey brown butter for dipping. It's pretty much a grown up riff on Combos for $8 a pop. Cue the lines. [EaterWire]
[Courtesy of Dominique Ansel Bakery]

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