Lobster Fra Diavolo
Lobster fra diavolo combines succulent lobster tails simmered in a spicy tomato sauce and tossed with linguine and finished with fresh parsley. The perfect dish for spice lovers!
Servings: 4
Ingredients
- 1 pound (454g) linguine
- 2 pounds (908g) lobster tails 4-6 ounce tails work well
- 1/4 cup (60ml) extra virgin olive oil
- 3 anchovy fillets
- 15 cloves garlic sliced
- 1 tablespoon crushed hot red pepper flakes or to taste
- 3/4 cup (180ml) dry white wine
- 1 1/2 teaspoons lobster base see notes below
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed
- 1 teaspoon dried oregano
- 3 tablespoons (45ml) brandy optional
- 3 tablespoons (42g) butter cubed
- 1/4 cup minced flat-leaf Italian parsley
- 2 cups (480ml) pasta water will most likley not need all of it
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil.
- With a sharp knife, split the tails down the middle. Any visible intestinal vein can easily be removed at this time. If using claws, hit with a meat mallet to just crack the shells, and use kitchen shears to cut a line along one side of the claw and joint.
- Heat the olive oil in a large pan to medium. Once shimmering add the lobster tails, meat side down and cook for 1 minute (work in batches if necessary to not overcrowd) then remove the lobster to a plate and tent with foil to keep warm.
- Add the garlic and anchovies to the pan and cook until the garlic is golden and the anchovies dissolve (about 3 minutes). Add the crushed red pepper flakes and cook for another 30 seconds.
- Add the white wine and lobster base and turn the heat to high. With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. Once the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Mix in the oregano and Brandy and continue to simmer gently.
- Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water.
- Place the lobster tails into the sauce and mix to combine. Simmer until the lobster is cooked through (roughly 3-5 minutes). Note: If using precooked claws, they can be added for the last minute to warm them through. Once the lobster is cooked place all of the lobster pieces into a plate along with 3 cups of the sauce and tent with foil to keep warm.
- Add the almost cooked pasta and butter to the sauce pan and toss or mix to coat.
- If the pasta is too dry, add a few ounces of the reserved pasta water. Once the pasta reaches al dente, remove the pan from the heat and taste test. Season with salt and pepper if required. Mix in the parsley. Add the lobster pieces back to the pan or serve on the side. Enjoy!
Notes
- Increase or decrease hot red pepper flakes to taste.
- Better than Bouillon lobster base is salty. For this reason, do not add any extra salt to the sauce until taste testing at the end. The lobster base can be omitted, but salt levels will most likely need to be increased.
- Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Leftovers can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all of the lobster on the same day.
Nutrition
Calories: 859kcal | Carbohydrates: 107.6g | Protein: 46.5g | Fat: 17.6g | Saturated Fat: 2.9g | Cholesterol: 113mg | Sodium: 948mg | Fiber: 3g | Sugar: 23.1g | Calcium: 147mg | Iron: 6mg
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