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4.9 from 45 votes

Lobster Fra Diavolo

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 590 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

OPTIONAL LOBSTER STOCK
  • Shells from 2 lobsters
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1/2 fennel bulb, chopped
  • 2 carrots, peeled and chopped
  • 2 bay leaves
  • 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 fresh red chiles, like Fresno or jalapeno, chopped (optional)
  • 1 tablespoon tomato paste
  • 1/2 cup vermouth or white wine
  • 2 cups seafood stock
  • 1 teaspoon cayenne, or to taste
  • 1 teaspoon dried oregano
  • 28 ounce can of crushed tomatoes
  • salt and black pepper to taste
  • 1 pound lobster meat, cut into chunks
  • 2 tablespoons chopped fresh basil or parsley (or more to taste)
  • 1 pound Spaghetti

Instructions

    Cup of Yum
  1. 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.
  2. Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.
  3. 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.
  4. 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.
  5. Now you want to boil your pasta. It'll be ready when the sauce is now.
  6. 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

Calories 590kcal (30%) Carbohydrates 76g (25%) Protein 27g (54%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 96mg (32%) Sodium 805mg (34%) Potassium 1020mg (29%) 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

% 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.