David Rosengarten Lobster Fra Diavlo
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
60
Spice
45
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Split each lobster with a long, sharp knife
2
Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body
3
Save any juice that exudes from the lobster
4
Refrigerate tails, claws and knuckles
5
Turn on oven broiler
6
Brush a large roasting pan with a little oil, and place the four lobster chest halves on it
7
When oven is hot, place the pan directly under the broiler unit
8
Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred
9
While chests are cooking, place olive oil in a Dutch oven over medium heat
10
Peel and mince 6 garlic cloves, and add to the oil
11
Saute, stirring, until the garlic turns golden brown, about 5 minutes
12
Remove chests from the oven and place in the Dutch oven with the garlic and oil
13
Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat
14
Pour the wine into the Dutch oven
15
Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in
16
Reserve tomato juice in cans for possible use later
17
Add any reserved juices from the lobsters
18
Add the dried chilies, oregano, and basil; boil ten minutes
19
Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour
20
When almost ready to serve, pick the shells out of the tomato sauce and discard them
21
Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells
22
Add crushed red pepper flakes to taste
23
In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat
24
Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices
25
Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes)
26
Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes
27
Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes
28
Lower heat to medium, add tomato sauce and stir well
29
Taste for seasoning and red pepper
30
If the sauce seems too thick, thin with a little reserved tomato juice
31
Cook for 1 minute
32
Serve immediately