Lobster Fra Diavolo Recipe - by Kojicooks

LOBSTER FRA DIAVOLO

This is an excellent method for preparing both lobster and pasta. I'm using Vesuvio Pasta, but Calamarata, Paccheri, Spaghetti, or Fettuccine are also great options. Shrimp or chicken can be used as a good alternative to lobster. I remove the cooked lobster from the shell, keeping it in large pieces to be enjoyed with a fork and knife

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LOBSTER FRA DIAVOLO - Recipe (serves 4)

1 pound of pasta of your choice, cooked al dente, reserving 1 cup of the pasta cooking water.

the meat from 2 cooked 1.5 pound lobsters, tails cut in half lengthwise.

SAUCE

3 tablespoons extra virgin olive oil

1 cup of diced onion

1/2 cup of diced carrot

2 tablespoons minced garlic

2 teaspoons dry oregano

2 teaspoons dry basil

2 bay leaves

1/2c dry sherry

2 tablespoons brandy

1.5 cups clam juice or lobster stock

1 can of whole tomatoes (28oz) with their juice, coarsely chopped.

1 teaspoon sea salt

1 scant 1/2 teaspoon of chili flakes

3 tablespoons of sweet butter

GARNISHES

Fresh grated parmesan cheese

1/4 cup of mixed chopped herbs such as fresh basil, mint and oregano.

METHOD

Place a Dutch oven on medium-high heat, add the oil, and swirl it around. Add the onion and carrot, and sauté for 3 minutes. Then, add the garlic, oregano, basil, bay leaves, sherry, and brandy, and sauté for another 2 minutes. Mix in the remaining sauce ingredients and cook, stirring occasionally to prevent burning, for about 10 minutes. The sauce should not be too thick or too thin; add a little pasta water to thin it if necessary. Stir in the pasta and lobster, heating them through, and add more salt if needed. Serve with parmesan and chopped herbs on top.

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