Lobster Fra Diavolo Recipe

July 23, 2012 0 Comments

Lobster Fra Diavolo Recipe

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.

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. There are many companies that will ship them live overnight to you that are not cheap but worth it for a special occasion. I suggest you take a look at

Lobster

I originally called this recipe Lobster fra Diablo which is the Spanish word for devil when I really meant diavolo, the Italian translation and where this recipe originated from. But diablo or diavolo, it doesn’t make any difference. It’s a great recipe for any home cook.

Lobster Fra Diavolo Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4 servings

Lobster Fra Diavolo Recipe

Ingredients

1 pound linguini

2 whole lobsters cooked with meat removed or 4 lobster tails cooked, meat removed and split in half

8-10 medium sized shrimp

1/2 cup white wine 2 shallots, finely chopped

2 cups basic tomato sauce, homemade or canned

3 cloves of garlic finely chopped

1 teaspoon fresh oregano or 1/2 teaspoon dried

3 teaspoons fresh basil, chopped or 1 1/2 teaspoon dried

1 tablespoon crushed red pepper

1/2 cup claim juice

Salt and pepper to taste

How To Prepare At Home

Get a large pot of water boiling to cook the pasta. Remove the meat from the lobster and ready to go.

Chop the shallots, garlic and basil.

Have the rest of the ingredients on hand.

You want to time the cooking of the linguini with making the fra diablo sauce. The pasta should be al dente so you have to pay attention to when you start actually cooking the pasta. Having the sauce ready and having to wait on the pasta is not great, but overcooked pasta is worse.

At the same time, heat the oil in a large sauté pan over medium-high heat. Sauté the shallots and garlic until translucent about 5 minutes. Add the tomato sauce, white wine, and clam juice. Stir to blend all the ingredients.

Season with oregano, basil and crushed red pepper. Be careful with those crushed red pepper flakes. If you are not a fan of spicy foods, go easy. You can always add more to the dish after it’s served.

Reduce heat, cover and cook for 10 minutes. Add the lobster and shrimp and cook for another 4-5 minutes until the shrimp are no longer translucent but white and opaque.

Season with salt and pepper to taste. When the pasta is done, make a bed of pasta on each plate, add a piece of lobster along with a few shrimp and top with sauce.

Last modified on Thu 17 July 2014 9:40 am

Filed in: Lobster Recipes

Leave a Reply

Culinary Schools

Ice Cream Sundays

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe On a recent trip to State College, PA, my wife stopped at Tait Farms to pick up some local products including a Strawberry Dark Chocolate Sauce that my daughter thought would be a great ingredient to try in a new gelato or ice cream. I also had some Dark […]

August 13, 2014 0 Comments
Chocolate Trail Mix Ice Cream

Chocolate Trail Mix Ice Cream

How About Some Chocolate Ice Cream with a Bit of Trail Mix While I was down in the basement working out, I heard my youngest daughter upstairs in the kitchen preparing something.  My daughter has cerebral palsy and uses a walker to get around so I could hear the wheels rolling back and forth as […]

July 25, 2014 5 Comments
Hot Chocolate Ice Cream Recipe

Hot Chocolate Ice Cream Recipe

 We Used Starbucks Hot Chocolate Mix For This One Maddie and I were thinking about making some homemade ice cream and since chocolate is her favorite, we thought we would give that a try. I looked in the recipe book that came with my new Cuisinart Ice Cream Gelato Maker and found a basic recipe […]

July 10, 2014 0 Comments
Strawberry Gelato Recipe

Strawberry Gelato Recipe

Fresh Seasonal Strawberries Make For Great Gelato By now you know I am the proud owner of a Cuisinart Commercial Quality Ice Cream & Gelato Maker given to me by my neighbors Bob and Barbara for my recent birthday and I’ve been experimenting with it to learn how to make great homemade ice cream and […]

June 29, 2014 0 Comments
Difference Between Ice Cream and Gelato

Difference Between Ice Cream and Gelato

What’s the Difference Between Ice Cream & Gelato I celebrated a big birthday at the beginning of the month and my wife invited some friends over including my neighbor who gave me a Cuisinart Commercial Quality Ice Cream & Gelato Maker (ICE-100) as a birthday present.  This past weekend, my youngest daughter and I put […]

June 20, 2014 5 Comments

Reluctant Gourmet’s Top Tip Lists

Check Out My RG Cooking Cartoons

css.php