Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce) Recipe | SAVEUR

Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)

Lobster Fra Diavolo

This spicy seafood pasta features large pieces of sweet lobster tossed with bucatini and a fresh, flavorful tomato sauce.

Todd Coleman

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.

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; it makes a quick but luxurious pasta dinner.
serves 6-8

Ingredients

12 cup extra-virgin olive oil
2 (1 14-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
12 cup flour
2 tsp. crushed red chile flakes
1 tsp. dried oregano
5 cloves garlic, finely chopped
2 tbsp. tomato paste
12 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.

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