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Best Lobster Fra Diavolo Recipe
This lobster fra diavolo recipe never fails to impress! My version features succulent cold water lobster tails tossed with perfectly al dente pasta and a fiery tomato sauce that’s simmered with lobster shells and aromatics for layers upon layers of flavor. This classic Italian American showstopper is easier to make than you’d think, so it’s perfect for a romantic date night for two and can even be scaled up for a big family dinner.
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- pan
- bowl
📝 Preparation Steps
1
Bring a large pot of water to a boil and season generously with salt.
2
Using kitchen shears, split the lobster tails straight down the center through the shell. Remove the vein if present and rinse if needed.
lobster tails (5-6 oz)2
3
Heat the olive oil in a wide, deep skillet over medium heat. Add the lobster tails and sauté until the shells turn bright red and the meat is just barely opaque, about ⏱️ 2 minutes per side. Remove the lobster tails to a plate and let cool. Once cool enough to handle, remove the meat from the shells and cut into bite-sized pieces. Reserve the shells.
olive oil (extra virgin )3 tablespoonslobster tails (5-6 oz)2
4
Lower the heat to medium-low. Add the shallot and garlic along with a small pinch of salt. Cook until softened and fragrant with no color, about ⏱️ 3-4 minutes. Add the red chili flakes and cook for about ⏱️ 30 seconds.
garlic (very thinly sliced)4 cloves
5
Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and caramelizes, about ⏱️ 2 minutes.
tomato paste2 tablespoons
6
Carefully add the brandy and cook until completely evaporated, scraping up any browned bits, about ⏱️ 1 minute. Add the white wine, reserved lobster shells and bay leaf, then simmer until reduced by about half, ⏱️ 2-3 minutes.
brandy ( or cognac)2 tablespoonsbay leaf1
7
Add the crushed tomatoes and clam juice. Bring to a gentle simmer, then lower the heat and cook uncovered for about ⏱️ 20 minutes so the sauce concentrates and pulls flavor from the shells.
clam juice (bottled, or sub lobster stock or seafood stock)1 cup
8
While the sauce simmers, cook the linguine until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
9
Remove and discard the lobster shells and bay leaf from the sauce. Add the pasta directly to the pan and toss to coat, loosening with pasta water as needed until the sauce clings nicely to the noodles.
bay leaf1
10
Turn the heat to the lowest setting, then add the butter and toss until melted and glossy.
butter (unsalted )3 tablespoons
11
Stir in the sherry and the reserved lobster meat and cook gently until just cooked through, about ⏱️ 1-2 minutes.
sherry2 tablespoons
12
Taste and adjust seasoning with salt as needed.
13
Finish with the parsley right before serving. Divide the pasta between two bowls and serve immediately.
Nutrition Facts
calories
993 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
6 g
sugar Content
11 g
sodium Content
855 mg
protein Content
28 g
trans Fat Content
1 g
cholesterol Content
126 mg
carbohydrate Content
107 g
saturated Fat Content
14 g
unsaturated Fat Content
24 g
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