Monday, July 30

Lobster Fra Diavolo



I always try and plan for leftovers whenever I cook something that takes a bit of time and effort (like steamed lobster). Cracking and harvesting the meat from the shells can take some work, but this pasta comes together in no time. The fresh spicy tomato sauce would be great on its own but the big pieces of lobster running throughout take it to the next level. I served it with buccatini because it holds so much sauce, but linguine or spaghetti would also work well.


Lobster Fra Diavolo:
  • Bring a large pot of water to a boil, season with salt, add in 1/2 lb. buccatini pasta, and cook until al dente.
  • Meanwhile, heat 1 tbsp. olive oil in a skillet and add in 4 cloves minced garlic and a large pinch of red chili flakes.
  • Let the garlic cook for a minute, or until fragrant, then crush one 28 oz. can of San Marzano tomatoes with your hands and add to the pan.
  • Season the sauce with salt and pepper, then let the sauce cook for 20-30 minutes or until the tomatoes break down and thicken.
  • Add in sliced, cooked lobster meat from one 1 1/2 lb. lobster* and turn the heat to low.
  • Drain the pasta and add it to the sauce.
  • Toss until the pasta absorbs most of the sauce, then divide onto plates and serve.

Serves two-three
*See recipe for steaming lobster here.