Lobster Fra Diavolo

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Lobster. This recipe is written specifically for lobster tails. Using the tails makes the dish a lot easier than using a whole lobster. You can also add claws as I did in the pictures below, but it’s important to note that if doing that, you may only need to warm the claws in the sauce. Frozen claws are almost always sold already cooked. Best and easiest results using this recipe will come from using uncooked tails. For extra lobster flavor, I also use Better Than Bouillon brand lobster base.
• Wine and brandy. I recommend using a dry white wine such as a sauvignon blanc. I like to add brandy at the end as it kicks up the flavor but if you can’t have brandy or wine, you can omit both.
• Crushed red pepper. This recipe calls for 1 tablespoon of hot crushed red pepper flakes. This is what gives the fra diavolo sauce it’s heat. If you prefer less spice, you can reduce the amount. For those who like it spicier, serve some crushed red pepper on the side for those who may want to add a bit more.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Bring a large pot of salted water to boil, slice 15 cloves of garlic, mince 1/4 cup worth of flat-leaf Italian parsley, and cube 3 tablespoons of butter. With kitchen shears, remove the little legs, aka “swimmerettes” from 2 pounds of lobster tails.
2. With a sharp knife, split the tails down the middle and remove any visible intestinal vein. If using claws, use a meat mallet to crack the shells and use kitchen shears to cut a line along one side of the claw and joint. Note: The claws are often sold already cracked

3. Heat a large pan to medium and add 1/4 cup of extra virgin olive oil. Once shimmering, add the lobster tails, meat side-down, and cook for 1 minute. Work in batches to prevent overcrowding. Remove the lobster and place on a plate covered with tented foil.
4. Add the garlic to the pan along with 3 anchovy fillets and cook until the garlic is golden and the anchovies dissolve, about 3 minutes. Add 1 tablespoon of crushed hot red pepper flakes and cook for another 30 seconds.
5. Add 3/4 cup of dry white wine and 1 1/2 teaspoons of lobster base and turn the heat up to high. Use a wooden spoon to gently scrape the bottom of the pan and dislodge any brown bits.
6. Once the wine reduces by half, add 2 28-ounce cans of hand-crushed (or blender pulsed) plum tomatoes and bring to a simmer. Add 1 teaspoon of dried oregano and 3 tablespoons of brandy, if using, and continue to simmer gently. At this point you can add 1 pound of linguine to the boiling water and cook to 1 minute less than al dente and make sure to reserve the pasta water. Place the lobster tails into the sauce and mix to combine. Simmer until the lobster tails are cooked through, about 3-5 minutes. Note: if using precooked claws, they can be added at the last minute to warm them through.

7. Once the lobster is cooked, move the pieces to a large platter along with 3 cups of the sauce and cover with tented foil to stay warm.
8. Add the almost cooked pasta and the cubed butter to the sauce pan and toss to coat. If the pasta is at all dry, add a splash of pasta water to loosen it up. Once the pasta reaches al dente, remove the pan from the heat and taste test. Season with salt and pepper as needed, then add the parsley. You can either add the lobster pieces back to the pan or serve on the side. Enjoy!

More seafood recipes you’ll love

If you’re looking for more ways to use seafood, including lobster tails, give these recipes a try.

• Shrimp Arrabbiata
• Broiled Lobster Oreganata
• Easy Garlic Butter Shrimp Scampi
• Zuppa di Pesce