A New Look At This Classic Italian Dish (Or Is It?)
What do you do when you answer your door to find two live lobsters on your doorstep? Grab a lemon for self-defense?
Now I’ve had all sorts of gourmet items sent to me during the holidays including fresh pears, steaks, sauces but never anything trying to escape. So when the Fed Ex guy arrived with a Styrofoam box filled with dry ice and a couple of live lobsters nested on a bed of seaweed, what did I do? Pulled out my biggest cooking pot and started to boil water.
It turns out my wife has a friend in New York who is doing quite well and knows how much I love to cook so she sent us these lobsters with a couple of steaks. It was a wonderful gift but created somewhat of a dilemma. We already had plans for dinner that night but you can’t expect these live crustaceans to hang out for a day or two until we were ready to serve them.
According to the instructions that came in the Styrofoam box, we had to cook them the day they arrived. So I boiled them in my big stock pot, cooled them outside on the porch, removed all that firm but tender meat and made Lobster Fra Diavolo the next night.
Where Can You Purchase Lobsters Online?
See My Resources Below
It’s the first time I made this dish and it is easy to prepare and a great use for lobster. Now don’t get me wrong, I love the succulent taste of lobster all by itself, but sometimes I think of it more as a conduit for eating melted butter. This is a great recipe for combining many flavors and textures.
If a couple of live lobsters don’t show up at your doorstep, you can typically find fresh or frozen lobster tails at the local supermarkets. This meal was a real treat and would be perfect during the holidays. Lobsters make great gifts to the holidays, wedding, birthdays or even just to say thank you.
Fra Diavolo History
At first I thought this was a “classic” Italian dish from Naples, Italy, but after a little research, I learned it is not. According to the research I found online, Lobster Fr Diavolo most likely does not come from Italy but was created in New York. Where in New York, well, some think Long Island, others Little Italy.
I read in the New York Times, that “Giuliano Bugialli, another cookbook author and cooking teacher, said it was invented in New York. “We don’t even have American lobsters in Italy,” he added. “And a heavy tomato sauce with hot peppers, seafood and pasta all in one dish is not Italian cooking. ”
No matter where it comes from, I like it as does my family and you will find it on menus in many Italian restaurants. If you give it a try, let me know what you think.