Lobster Fra Diavolo

Name: Lobster Fra Diavolo
Cuisine: Lobster
Ingredients: 1/2 cup extra virgin olive oil; 2 (1 1/4 lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved; 1/2 cup flour; 2 tsp. crushed red pepper flakes; 1 tsp. dried oregano; 5 cloves garlic, finely chopped; 2 tbsp.tomato paste; 1/2 cup cognac or brandy; 1 cup seafood or fish stock; 1 (28-oz.) can whole peeled tomatoes in juice, crushed; 1 bay leaf; Kosher salt and freshly ground black pepper, to taste; 1 lb. bucatini pasta, cooked; 1 tbsp. chopped parsley

Recipes > Main Dishes > Lobster Fra Diavolo

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Ingredients

1/2 cup extra virgin olive oil

2 (1 1/4 lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
1/2 cup flour

2 tsp. crushed red pepper flakes

1 tsp. dried oregano

5 cloves garlic, finely chopped

2 tbsp.tomato paste
1/2 cup cognac or brandy

1 cup seafood or fish stock

1 (28-oz.) can whole peeled tomatoes in juice, crushed

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

1 lb. bucatini pasta, cooked

1 tbsp. chopped parsley

Instructions

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add pepper flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.

Prep Time: N/A

Cook Time: N/A

Category: Main Dishes

Seafood Type: Lobster