Lobster Fra Diavolo
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
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Servings
6
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Calories
590 kcal
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Course
Main Course
Lobster Fra Diavolo
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This is a pretty traditional rendition of the classic, although I do shell the lobster. If you want to make it with the shells, cut the tails in half and crack the claws and knuckles. Fish out all the meat from the body and legs and mix that in the sauce.
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Ingredients
OPTIONAL LOBSTER STOCK
- lobster shells from 2 lobsters
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1/2 fennel bulb chopped
- 2 carrot peeled and chopped
- 2 bay leaf
- 1 teaspoon anise seeds (optional)
SAUCE and PASTA
- 1/4 cup extra-virgin olive oil
- 1 yellow onion minced
- 5 cloves garlic minced
- 1 to 3 red chile like Fresno or jalapeno, chopped (optional, fresh
- 1 tablespoon tomato paste
- 1/2 cup vermouth or white wine
- 2 cups seafood stock
- 1 teaspoon cayenne pepper or to taste
- 1 teaspoon oregano dried
- 28 ounce crushed tomatoes can
- salt to taste
- black pepper to taste
- 1 pound lobster meat cut into chunks
- 2 tablespoons basil or more to taste, or parsley, chopped, fresh
- 1 pound spaghetti
Instructions
- If you're going to make the optional lobster broth, sauté the onion, carrot and fennel bulb about 5 minutes over medium-high heat, then add the lobster shells. Crush the shells with a potato masher or somesuch while they cook. Let them cook, stirring often, for about 5 minutes. Add the bay leaves and anise seed and cover with about 1 quart of water. Simmer this about 45 minutes, or until reduced by half. Strain and reserve.
- Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.
- To make the sauce, sauté the onion in the olive oil over medium-high heat until the onion is just starting to brown on the edges, about 6 to 8 minutes. Stir in the garlic and chiles and cook another minute or three.
- Stir in the tomato paste and let that cook for 2 minutes, stirring almost constantly. Pour in the vermouth or white wine and use a wooden spoon to scrape up any browned bits in the pan. Add the remaining ingredients (including the reserved stock), except for the lobster and the fresh basil. Bring to a simmer, taste for salt, and let this simmer 20 minutes.
- Now you want to boil your pasta. It'll be ready when the sauce is now.
- Add the lobster and let this cook about 10 minutes, just until the chunks are cooked through. Stir in the basil or parsley and, if you want, add some lemon. Serve over the pasta.
Nutrition Information
Show Details
Calories
590kcal
(30%)
Carbohydrates
76g
(25%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
96mg
(32%)
Sodium
805mg
(34%)
Potassium
1020mg
(22%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
3947IU
(79%)
Vitamin C
23mg
(26%)
Calcium
185mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 96mg | 32% |
| Sodium | 805mg | 34% |
| Potassium | 1020mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 3947IU | 79% |
| Vitamin C | 23mg | 26% |
| Calcium | 185mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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