Dec 1, 2011

Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)

Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Credit: Todd Coleman

SERVES 6�8

INGREDIENTS

½ cup extra-virgin olive oil
2 1 ¼-lb. lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
½ cup flour
2 tsp. crushed red chile flakes
1 tsp. dried oregano

5 cloves garlic, finely chopped
2 tbsp. tomato paste
½ cup cognac or brandy
1 cup seafood or fish stock
1 28-oz. can whole peeled tomatoes in juice, crushed
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1 lb. bucatini pasta, cooked
1 tbsp. chopped parsley

INSTRUCTIONS

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add chile flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (8)

by CHEFNOVASCOTIA on 2011-12-01

Please! Once again, that's "chili." Chili is a hot pepper. Chile is a country. Look it up! When are you going to correct that spelling? :^/

by jayevee on 2011-12-02

[From Wiki]
The three primary spellings are chili, chile and chilli, all of which are recognized by dictionaries.

Chili is widely used. However, this spelling is discouraged by some since it also commonly used as a short name for chili con carne (literally chili with meat). Most versions are seasoned with chili powder, which can refer to pure dried, ground chili peppers, or to a mixture containing other spices.

Chile is an alternate usage, the most common Spanish spelling in Mexico,[29] as well as some parts of the United States and Canada, which refers specifically to this plant and its fruit. In the American Southwest (particularly northern New Mexico), chile also denotes a thick, spicy, un-vinegared sauce which is available in red and green varieties, and which is often served over most New Mexican food.

Chilli was the original Romanization of the N�huatl language word for the fruit (chīlli)[30] and is the preferred British spelling according to the Oxford English Dictionary, although it also lists chile and chili as variants.

The name of the plant bears no relation to Chile, the country, which is named after the Quechua chin ("cold"), tchili ("snow"), or chilli ("where the land ends"). Chile, Panama, Peru and Puerto Rico are some of the Spanish-speaking countries where chilis are known as aj�, a word of Ta�no origin.

by jayevee on 2011-12-02

The recipe says to reserve the bodies of the lobsters, but does not explain what to do with them in the recipe. Or is it referring to reserving the bodies for stock later, if you so desire, for another recipe in the future?

by SAVEUR TEAM on 2011-12-02

Hi Jayevee - thanks for your question! Our associate food editor Ben Mims clarifies that the reserved bodies should be floured and cooked along with the rest of the lobster. We've updated the recipe to reflect that.

by CHEFNOVASCOTIA on 2011-12-02

I'm familiar with the "alternate" spelling and usage, JayeVee, thank you. However, spelling chili, i.e. the pepper, with a final "e" is misleading (just Google "Chile" and see what comes up) and unnecessary (as with the extra "-me" in "programme" or "encyclopaedia" spelled in its archaic form). I believe we generally accept the spelling as "chili" in most English speaking countries. As this article is written in English, after all, one would presume the spelling to be in English, too. Choosing to use an obscure spelling (read "variant")doesn't serve a useful purpose here, in my opinion, and winds up simply appearing incorrect. If we follow generally accepted -- and understood -- spelling and language, it makes communication and understanding a lot easier, wouldn't you think?

by CHEFNOVASCOTIA on 2011-12-02

Sorry, Saveur, I wanted to mention that I really like this recipe, thank you! :^) My only "beef" is with the way you spell "chili" (the hot pepper). Keep up the great work! ;^)

by cpmiller on 2011-12-05

I loved this receipe, I did not even think twice about chili vs the country, thinking that was just too petty. True, the spelling is chili but the dish was fabulous!

by DORRITY on 2011-12-15

The Cook's Thesaurus
http://www.foodsubs.com/SpiceHisp.html

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