Sometimes you find the best recipes in the most random places. A few years ago, I rented an apartment in Paris – a dream of mine realized as soon as my youngest son went off to college. The first week I was there, I found myself at a doctor’s office with a raging ear infection. While waiting, I was flipping through an Italian magazine featuring an article on Sardinia. I was immediately drawn to the most gorgeous picture of this platter of pasta with red sauce and fresh lobster glistening on top – the name…Lobster Fra Diavolo. Tempted to tear out the recipe (I know I am not the only one who thinks of doing this), I snapped a picture of the page instead and forgot about it.
Fast forward a few years, and as I was cleaning up my photos, I found the recipe (thankfully in English) and decided to give it a try. Curious about the name, I called my native Italian friend to explain. Fra Diavolo translates to Brother/Friar Devil and is a spicy tomato-based sauce used for seafood or pasta.
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Adding lobster to Fra Diavolo elevates this dish to not just a meal, it’s a masterpiece!
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The recipe seemed fairly easy, as much of it can be prepared ahead of time, perfect for company and entertaining. It’s a one pot dish so clean up is simple. And the presentation is gorgeous! The only daunting thing – directions on how to kill a lobster. Stop right there! I seriously cannot kill any living creature with two eyes looking at me. I’ve been known to climb on ladders to catch spiders and gingerly bring them outside. Therefore, I will never cook a live lobster in my kitchen.
Happily, most stores that sell seafood also have lobster tails. Problem solved, I would still have tender sweet lobster meat, and the shell to flavor the base. I know that the presentation and sauce may be a bit more dramatic using a whole lobster – so feel free to go that route. However, if you’re squeamish like me, just purchase the lobster tails.
The key ingredient that gives this dish so much depth is the brandy – so please don’t skip that part! Calabrian chilis are relatively easy to find – Whole Foods and most markets sell them in a jar. I love to serve this dish with a simple green salad on the side. It is perfect for a large gathering or a romantic dinner for two as it can easily be halved. Don’t forget a chunk of bread to soak up the sauce, bibs are highly recommended, but optional ; )
Ingredients
Serves 8 (recipe can easily be halved)
- Four 1 1/4 lb lobsters or 8 lobster tails
- 2/3 C olive oil, divided
- 1 C brandy
- 2 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 2 medium fennel bulbs, chopped
- 8 garlic cloves, crushed
- 1/4 C finely chopped drained Calabrian chilies
- 1 tsp red pepper flakes, plus more for serving
- 1/4 C tomato paste
- 2 C dry white wine
- Four 28 oz cans of crushed or whole tomatoes,
(preferably San Marzano), drained and pureed - 2 lb spaghetti
- 3 T unsalted butter, cut into pieces
- 1/3 C finely chopped parsley
- 2 T fresh lemon juice
- Lemon Wedges (as a garnish)
Instructions
- If you are brave enough to kill a lobster, click here for a video to do it the most humanely way possible. Otherwise, Take your lobster tails and split the tail down lengthwise (the back, softer side) with a sharp knife. Set aside.
- Heat 1/3 C olive oil over medium high heat in a Dutch oven or heavy pot that is big enough to hold pasta. Season lobsters with salt and sear lobster pieces until shells are bright red, about 4-6 minutes. Do not overcrowd them so you may hold to do this in batches, adding more oil if necessary. Transfer lobsters to a rimmed baking sheet. (this can be done 6 hours ahead).
- Remove pot from heat and add brandy. Return to heat and cook, scarping up browned bits and cook until the smell of alcohol is gone, about 2 minutes. Transfer brandy mixture to a small bowl.
- Pick lobster meat out of knuckles and claws; or 4 of the lobster tails. Discard shells and place the meat along with the tails in a container. Chill until ready to use. Set aside heads.
- In a food processor, finely chop the onions, carrots and fennel separately and place in a bowl.
- Wipe out pot and heat remaining 1/3 C olive oil over medium heat. Cook vegetables stirring occasionally , until slightly softened. About 8-10 minutes. Add garlic, chilis, and 1 tsp red pepper flakes, cooking and smashing the garlic with a wooden spoon, until fragrant. About 2 minutes. Stir in the tomato paste, season with salt and stir until slightly darkened, about 3 minutes. Add wine and reserved lobster heads; brink to a simmer and cook, stirring occasionally until reduced by 1/3, about 2 minutes. Add the tomato puree and bring to a simmer. Reduce heat and cook, stirring occasionally, until sauce is slightly thickened, 10-15 minutes. Discard lobster heads. At this point you can put this in the refrigerator too should you want to make in advance.
- Cook pasta according to directions, and very al dente. Reserve 3 C pasta water after cooking, before draining.
- Add butter (optional) chilled lobster meat, tails, pasta, brandy mixture, and 2 C of pasta water to sauce. Cook together adding more pasta water if necessary, until all the sauce coats the pasta. Use a heavy hand making sure all of the ingredients are well combined.
- Add parsley and lemon juice, then transfer to a platter, arranging extra tails on top. Or serve straight from the pot.
- Garnish with lemon wedges.
Enjoy!
Ma petite Pauline, j’ai l’eau à la bouche ! Demande à ME , ton amie Italienne , ce que veut dire pasta 🍝 puttanesca .
La sauce est si épicée comme une …….
Author
Je vais lui demander. Bonne journée!
-Votre chou chou : )
Formidable! I can’t wait to try this! Milles mercis, Polly.
Author
So good to hear from you! Enjoy.
Vous me manquez…..Polly
Polly, this looks delicious! I will try it soon and report back!!
Author
Thank you Francine. Let me know!
Polly