Lobster Fra Diavolo
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
3 to 4 servings
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Calories
808 kcal
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Course
Main Course
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Cuisine
Italian
Lobster Fra Diavolo
Description
This Lobster Fra Diavolo recipe involves preparing live lobsters by splitting them lengthwise and cooking them briefly in olive oil infused with garlic and hot red pepper to build a spicy base. The lobster shells develop color and the meat lightly browns, enhancing flavor before removal.
Next, white wine, crushed San Marzano plum tomatoes, chopped anchovies, oregano, and kosher salt are added to the pan to craft a spicy, savory sauce. The sauce and lobster combine to meld seafood richness with a bright, spicy tomato foundation. Freshly ground black pepper and chopped parsley finish the dish, which is served over spaghetti or linguine.
This dish balances lobster's sweetness with heat and acidity. It suits those seeking a seafood pasta with bold spice and umami depth. The preparation showcases lobster tails in their shells for dramatic presentation.
Leftovers keep refrigerated for up to 3 days and should be reheated gently with additional pasta water or seafood stock to maintain sauce consistency. Cooked lobster tails can be substituted for convenience, warmed in the sauce and served or chopped in it. The recipe is dairy-free and can be gluten-free by using gluten-free pasta.
Ingredients
- Two (2-pound) lobster live
- 1/4 cup extra-virgin olive oil
- 2 garlic smashed, cloves
- 1 pound spaghetti or linguine
- 1 dried hot red pepper split lengthwise, or 1/2 to 1 teaspoon crushed red pepper flakes, or to taste, Italian
- 1/2 cup white wine dry
- 2 cups crushed plum tomatoes preferably San Marzano, undrained, canned, Italian
- 4 anchovy fillet chopped
- 2 teaspoons oregano preferably Sicilian, dried
- 1 tablespoon kosher salt plus more to taste
- 3 tablespoons parsley flat-leaf; chopped
- black pepper freshly ground
Instructions
- Place the lobsters in the freezer for 30 minutes.
- Fill a pot with water and bring to a boil over high heat for the pasta.
- While the water comes to a boil, turn each chilled lobster on its back and, using a large knife, split it lengthwise down the middle. Spread open the lobster bodies and tails but do not remove the meat from the shells. Remove the eyes and antennae and scrape out the digestive sac, reserving the tomalley and roe, if desired.
- Place a large Dutch oven or other wide pot over medium heat. When the pot is hot, add the olive oil. Add the garlic and stir until golden, about 2 minutes.
- Add the hot pepper and lobsters to the garlic and oil, cut side down, and cook until the shells turn red and the lobster meat is lightly browned, about 5 minutes. (You may need to cook the lobsters in batches.) Remove the lobsters from the pot.
- Meanwhile, add the salt and pasta to the boiling water, stir, and cook until al dente.
- Add the wine and tomatoes to the garlic and oil and bring to a simmer. Add the anchovies, oregano, tomalley, and roe, if desired, and stir well. Simmer, uncovered, until the sauce has thickened, 6 to 7 minutes.
- Taste the sauce and season with more dried pepper to taste. Add the lobster shells and meat to the sauce, and gently simmer until the lobster is cooked through, about 5 minutes more. Remove from the heat.
- Transfer the lobsters to a plate and reserve them for serving on top of the pasta, or remove the lobster meat from the shells, chop it, and stir it into the sauce.
- Drain the pasta, reserving 1/2 cup of the pasta cooking water.
- Add the pasta to the sauce and toss. If a thinner sauce is desired, add some of the reserved pasta cooking water, a little at a time. Pile the pasta onto a platter and sprinkle with the parsley. If you didn’t incorporate the lobster into the sauce, arrange it on top of the pasta. Serve family-style.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding pasta water or seafood stock to adjust sauce consistency.
- Cooked lobster tails may be used as a substitute for live lobsters; warm in sauce before serving or chop into sauce.
- This recipe is dairy-free; use gluten-free pasta to accommodate gluten-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 808 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 808kcal | 40% |
| Carbohydrates | 124g | 41% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 3mg | 1% |
| Sodium | 2355mg | 98% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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