Lobster Fra Diavolo Recipe

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Lobster Fra Diavolo Recipe

Posted by G. Stephen Jones on Monday, 23 July 2012 02:03

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Lobster Fra Diavolo Recipe Image by The Relucant Gourmet™

What do you do when you answer your door to find two live lobsters on your doorstep? Grab a lemon for self-defense?

Now I’ve had all sorts of gourmet items sent to me during the holidays including fresh pears, steaks, sauces but never anything trying to escape. So when the Fed Ex guy arrived with a Styrofoam box filled with dry ice and a couple of live lobsters nested on a bed of seaweed, what did I do? Pulled out my biggest cooking pot and started to boil water.

It turns out my wife has a friend in New York who is doing quite well and knows how much I love to cook so she sent us these lobsters with a couple of steaks. It was a wonderful gift but created somewhat of a dilemma. We already had plans for dinner that night but you can’t expect these live crustaceans to hang out for a day or two until we were ready to serve them.

According to the instructions that came in the Styrofoam box, we had to cook them the day they arrived. So I boiled them in my big stock pot, cooled them outside on the porch, removed all that firm but tender meat and made Lobster Fra Diavolo the next night.

It’s the first time I made this dish and it is easy to prepare and a great use for lobster. Now don’t get me wrong, I love the succulent taste of lobster all by itself, but sometimes I think of it more as a conduit for eating melted butter.

This is a great recipe for combining many flavors and textures. If a couple of live lobsters don’t show up at your doorstep, you can typically find fresh or frozen lobster tails at the local supermarkets. This meal was a real treat and would be perfect during the holidays.

Lobsters make great gifts to the holidays, wedding, birthdays or even just to say thank you. There are many companies that will ship them live overnight to you that are not cheap but worth it for a special occasion. I suggest you take a look at

I originally called this recipe Lobster fra Diablo which is the Spanish word for devil when I really ment diavolo, the Italian translation and where this recipe originated from. But diablo or diavolo, it doesn't make any difference. It's a great recipe for any home cook.

Lobster Fra Diavolo Recipe

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Servings: 4

Spicy and tomato-y, this Italian classic is a wonderful way to use up any leftover lobster you might have. It doesn't happen often, but this recipe will be waiting for you when you need it!

Ingredients:

1 pound linguini
2 whole lobsters cooked with meat removed or 4 lobster tails cooked, meat removed and split in half
8-10 medium sized shrimp
1/2 cup white wine
2 shallots, finely chopped
2 cups basic tomato sauce, homemade or canned
3 cloves of garlic finely chopped
1 teaspoon fresh oregano or 1/2 teaspoon dried
3 teaspoons fresh basil, chopped or 1 1/2 teaspoon dried
1 tablespoon crushed red pepper
1/2 cup claim juice
Salt and pepper to taste

How To Make At Home:

Get a large pot of water boiling to cook the pasta. Remove the meat from the lobster and ready to go.

Chop the shallots, garlic and basil.

Have the rest of the ingredients on hand.

You want to time the cooking of the linguini with making the fra diablo sauce. The pasta should be al dente so you have to pay attention to when you start actually cooking the pasta. Having the sauce ready and having to wait on the pasta is not great, but overcooked pasta is worse.

At the same time, heat the oil in a large sauté pan over medium-high heat. Sauté the shallots and garlic until translucent about 5 minutes. Add the tomato sauce, white wine, and clam juice. Stir to blend all the ingredients.

Season with oregano, basil and crushed red pepper. Be careful with those crushed red pepper flakes. If you are not a fan of spicy foods, go easy. You can always add more to the dish after it’s served.

Reduce heat, cover and cook for 10 minutes. Add the lobster and shrimp and cook for another 4-5 minutes until the shrimp are no longer translucent but white and opaque.

Season with salt and pepper to taste. When the pasta is done, make a bed of pasta on each plate, add a piece of lobster along with a few shrimp and top with sauce.

Read 7123 times Last modified on Tuesday, 14 May 2013 20:38

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Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.

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