LOBSTER FRA DIAVOLO
A spicy, elegant seafood pasta featuring fresh lobster, Calabrian chili, and San Marzano tomatoes.
"A fiery, rich lobster pasta bursting with Calabrian heat." - Alexia
Ingredients
- 1 lb tagliatelle pasta
- 2 (1-1/2 lb) lobsters
- 1 small shallot (minced)
- 6 cloves fresh garlic (minced)
- 3/4 cup Pinot Grigio wine
- 1 tbsp Calabrian chili in oil
- 1 (28 oz) can San Marzano tomatoes (crushed)
- 1/2 fresh lemon
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh chopped parsley
- 1/3 cup fresh basil
- 2 tbsp salted butter
- Sea salt (to taste)
- Garlic salt (to taste)
- Cracked black pepper (to taste)
- Red chili flakes (to taste)
- Grated Pecorino Romano cheese (optional)
Instructions
Boil the Lobsters
Bring a large pot of salted water to a rapid boil. Boil the lobsters until cooked through, then remove and let cool. Crack the shells and remove the meat, reserving any juices.
Sauté the Aromatics
In a large pan, heat the olive oil over medium heat. Add the minced shallot and sauté until translucent. Stir in the minced garlic and red chili flakes and sauté until lightly golden brown.
Add Calabrian Chili and Deglaze
Mix in the Calabrian chili in oil. Deglaze the pan with the Pinot Grigio and let the wine reduce.
Add the Tomatoes
Pour in the San Marzano tomatoes and crush them with a potato masher. Stir to combine.
Season and Simmer
Add the juice from half a lemon, cracked black pepper, garlic salt, and fresh basil. Simmer on low for about 30 minutes to develop flavor.
Cook the Pasta
In a separate pot, bring salted water to a boil. Cook the tagliatelle until al dente, reserving a little pasta water.
Finish the Sauce
Fold the lobster meat and reserved lobster juice into the sauce. Stir in the butter and turn off the heat.
Combine
Add the cooked pasta directly into the sauce and toss to coat. Top with fresh chopped parsley and grated Pecorino Romano (optional).
Serve
Drizzle with extra virgin olive oil and plate. Serve warm.