Lobster Fra Diavolo
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.
