Lobster Fra Diavolo
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt2 large
Shallot (finely minced)2 tbsps
Garlic (finely minced)3 cup
White Wine (dry)1 cup
Cognac3 tbsps
Tomato Paste1 tsp
Sugar2 tbsps
Basil Leaves (torn fresh)2 tsps
Oregano (dried)340 g
SpaghettiniDirections:
1
Pour the tomatoes, with all their juices, into a food processor and pulse until well blended
2
Set aside
3
Heat the olive oil in a large heavy pot over medium heat
4
Add the lobster pieces, and season with salt and pepper
5
Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes
6
Add the shallots and garlic to the lobster, and toss with tongs
7
Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes
8
Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano
9
Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes
10
While the mixture is cooking, bring a large pot of salted water to a boil
11
Add the spaghettini and cook until al dente, according to the package directions
12
Drain, and set aside
13
To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls
14
Arrange the lobster tails and claws, with the sauce, on top of the pasta
15
Sprinkle with the remaining 2 tablespoons parsley
16
Serve the lobster bodies and legs in a separate bowl and let the guests help themselves
17
Serve immediately, with plenty of napkins
18
Pour the tomatoes, with all their juices, into a food processor and pulse until well blended
19
Set aside
20
Heat the olive oil in a large heavy pot over medium heat
21
Add the lobster pieces, and season with salt and pepper
22
Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes
23
Add the shallots and garlic to the lobster, and toss with tongs
24
Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes
25
Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano
26
Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes
27
While the mixture is cooking, bring a large pot of salted water to a boil
28
Add the spaghettini and cook until al dente, according to the package directions
29
Drain, and set aside
30
To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls
31
Arrange the lobster tails and claws, with the sauce, on top of the pasta
32
Sprinkle with the remaining 2 tablespoons parsley
33
Serve the lobster bodies and legs in a separate bowl and let the guests help themselves
34
Serve immediately, with plenty of napkins