Lobster Fra Diavolo

Lobster Fra Diavolo – With all the lobster recipes out there, lobster fra diavolo is quite possibly my favorite. Rich succulent lobster served over a bed of pasta bathed in spicy fra diavolo sauce. Sheer perfection.

Lobster recipes can be daunting, I get it.

You take awkwardly flailing crustaceans home and stare them in the eyes as you dunk them into boiling water. It’s a serious culinary commitment.

But what makes a more decadent and romantic Valentines Day dinner than a steaming ruby red lobster sitting on a plate? Absolutely nothing.

Why not consider giving Lobster Fra Diavolo a try this Valentines Day… for your Sugarloaf, or whatever you call him/her.

A few years ago Lt. Dan and I took a week long vacation (without children) to the islands of Saint Kitts and Nevis. We spent most of our days laying on the beach or hiking, and spent our evenings trying to hunt down the best local seafood joints.

Our most memorable meal was at an open-air bar, right on the water. Fishermen brought in freshly caught lobsters and we watched as the “chefs” standing behind an open grill, aggressively whacked the lobsters in half and placed them on the flames. They were then slathered in garlic butter and served sizzling hot.

I had never tasted lobster so good in all my life.

So today I thought I’d combine my two favorite lobster recipes, fresh grilled lobster and comforting Lobster Fra Diavolo for a magnificent Valentine feast for two.

Lobster Fra Diavolo is the perfect way to enjoy lobster, in my opinion. On one hand you have tender sweet lobster meat with a slight smoky quality from the grill. Then you have piles of pasta bathed in a rich spicy fra diavolo sauce, kissed with lobster juices and cognac.

Fra Diavolo means “Brother Devil” in italian, so you can guess, it’s meant to be spicy. But of course you can adjust the spice to your liking.

I also add sweet fennel and a touch of cream to the sauce. I feel it balances out the heat and offers an extra bit of luxury to this dish.

Start by placing the live lobsters in the freezer for about 30 minutes. This numbs the lobsters, making the process more humane and bearable for all involved. Then quickly and forcefully cut the lobsters right down the center from head to tail. The hard part is officially over.

Slather the insides of the lobsters with garlic butter, salt and pepper. Then place the lobsters on a hot grill, shell side down.

Meanwhile, saute onions, garlic and fennel until soft and tender. Add the cognac, tomatoes, clam juice, and crushed red pepper until thick and bubbly.

Pick the lobster meat out of one whole lobster, leaving the other 2 halves intact. Add the cream, lobster juices, and meat to the sauce and toss in the al dente pasta. Place the remaining lobster halves on serving plates. Then slather them with more garlic butter. Finally pile the pasta high on top of the two plated lobsters and sprinkle with parmesan cheese.

These lobster recipes come together so perfectly, you would think all lobsters should be grilled and mixed into fra diavolo.

And your sweetheart will think you’re a genius… and brave!

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Lobster Fra Diavolo

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Rich succulent lobster served over a bed of pasta bathed in spicy fra diavolo sauce. Sheer perfection.

Servings: 4

Ingredients

US Customary - Metric

• 2 live lobsters 1 pound each
• 8 tablespoons butter softened and divided
• 4 cloves minced garlic divided
• 1 tablespoon olive oil
• 1/2 fennel bulb cored and sliced thin
• 2 shallots peeled and sliced thin
• 2 tablespoons chopped parsley
• 1/4 cup cognac
• 1/2 cup clam juice
• 28 ounces DeLallo crushed tomatoes
• 1 tablespoon DeLallo tomato paste
• 1/2 - 1 teaspoon crushed red pepper
• 3 tablespoons heavy cream
• 7 ounces DeLallo Fettuccine
• Salt and pepper

Instructions

• Place the live lobsters in the freezer for about 30 minutes. This numbs the lobsters, making the process more humane and bearable for all involved. Then line your knife between the eyes and quickly and forcefully chop the lobsters right down the center from head to tail. The hard part is officially over. Preheat the grill.
• Mix 6 tablespoons butter with 2 minced garlic cloves. Slather the insides of the lobsters with half the garlic butter, and liberally salt and pepper. Then place the lobsters on a hot grill, shell side down. Grill for 5 minutes, or until the meat is white and opaque. Do not over cook!
• Meanwhile, set a large pot of salted water over high heat to boil. Cook the pasta according to package instructions. In a separate large skillet, saute the shallots, garlic, parsley and fennel with 2 tablespoons remaining butter and 1 tablespoons olive oil, until soft and tender. Add the cognac, clam juice, tomatoes, tomato paste, and crushed red pepper until thick and bubbly. Salt and pepper to taste.
• Use a small hammer or meat mallet to crack the lobster claws. Pick the lobster meat out of one whole lobster, leaving the other 2 halves intact. Roughly chop the lobster meat. Add the lobster juices and meat to the sauce and toss in the al dente pasta. Add the cream and toss and cook another 2 minutes. Place the remaining lobster halves on serving plates. Then slather them with more garlic butter. Finally pile the pasta high on top of the two plated lobsters and sprinkle with Parmesan cheese.

Nutrition

Serving: 1serving, Calories: 646kcal, Carbohydrates: 59g, Protein: 22g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 197mg, Sodium: 881mg, Potassium: 1088mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1845IU, Vitamin C: 28.3mg, Calcium: 179mg, Iron: 4.5mg

Course: Main Course, Seafood

Cuisine: American, Italian

Author: Sommer Collier

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