Lobster-Stuffed Zucchini Blossoms

Whisk together olive oil, 1 1/2 tablespoons lemon juice, preserved lemon rind, 1/2 teaspoon Aleppo pepper, and 1/2 teaspoon salt in a bowl.

Whisk together mascarpone, 2 eggs, lemon zest, mint, remaining 2 tablespoons lemon juice, remaining 2 teaspoons Aleppo pepper, and remaining 1 teaspoon salt in a separate bowl until smooth. Stir in lobster. Transfer to pastry bag or large ziplock plastic bag; if using a ziplock bag, snip a hole in bottom corner.

Clean zucchini blossoms (see Note)

Insert tip of piping bag into center of blossom without separating petals more than necessary. Carefully pipe 1 tablespoon lobster mixture into each blossom. Gently press outside of blossom to seal. Repeat with remaining blossoms and lobster mixture. Arrange filled blossoms on a rimmed baking sheet.

Beat remaining 5 eggs in a shallow dish. Place flour and breadcrumbs in separate shallow dishes. Dredge filled blossoms in flour; gently brush off excess. Dip blossoms in egg, then dredge in breadcrumbs.

Poor oil to a depth of 3/4 inch in a high-sided skillet; heat over medium until shimmering. Working in batches, fry blossoms until a delicate, golden crust forms, 90 seconds to 2 minutes.

Using a spider, transfer blossoms to a paper towel–lined baking sheet to drain. Sprinkle with salt. Serve hot with preserved lemon vinaigrette.