Lobster Fra Diavolo

 photo credit: Todd Coleman

Lobster Fra Diavolo

  • ½ cup extra-virgin olive oil
  • 2 1 ¼-lb. lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
  • ½ cup flour
  • 2 tsp. crushed red chile flakes
  • 1 tsp. dried oregano
  • 5 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • ½ 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


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 chile 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.

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