DinnerMain Course

Lobster Fra Diavolo

Name: Lobster Fra Diavolo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian_american, italian
Ingredients: 2 pcs live lobster about 700g each, see step 1 for preparation; 450 g linguine; 4 tbsp olive oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 0.5 tsp crushed red pepper or more, to taste; 60 ml dry white wine such as Pinot Grigio; 794 g crushed tomatoes one 28 oz can; 1 tsp dried oregano; 1 tsp salt plus more for pasta water; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped

An impressive Italian-American dish featuring tender lobster in a spicy tomato sauce, served over linguine. The 'Fra Diavolo' or 'Brother Devil' name hints at the pleasant heat from red pepper flakes, making this a bold and flavorful meal for a special occasion.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Hard
Per serving: 920 kcal

Allergen information: may contain crustaceans, fish, gluten, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcslive lobster, about 700g each, see step 1 for preparation
450 glinguine
4 tbspolive oil
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
0.5 tspcrushed red pepper, or more, to taste
60 mldry white wine, such as Pinot Grigio
794 gcrushed tomatoes, one 28 oz can
1 tspdried oregano
1 tspsalt, plus more for pasta water
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

tongs · large pot · dutch oven · wooden spoon · colander · cutting board · chef's knife

The method

Step by step

1
Prepare the lobsters by separating the tails and claws. Cut the tails in half lengthwise and use the back of a heavy knife to crack the claws.
About 10 min
Cook’s note: Ask your fishmonger to do this for you to save time and effort. If doing it yourself, placing the live lobsters in the freezer for 20-30 minutes first makes them easier to handle.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
Cook’s note: Make sure the pot is large enough to hold all the lobster and sauce without crowding.
3
Carefully add the lobster pieces to the hot pot and sear for 2-3 minutes, until the shells begin to turn bright red.
About 3 min
Cook’s note: Don't overcrowd the pot; sear in batches if necessary to ensure a good sear rather than steaming the lobster.
4
Flip the lobster pieces and sear for another minute. Remove them from the pot and set aside on a plate.
About 2 min
5
Reduce the heat to medium, add the chopped onion to the pot, and cook until softened, about 5 minutes.
About 5 min
Cook’s note: Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot as the onions release their moisture.
6
Stir in the minced garlic and crushed red pepper flakes, cooking for 30-60 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, which can make the sauce taste bitter.
7
Pour in the white wine to deglaze the pot, and let it simmer for about a minute until it has mostly evaporated.
About 1 min
8
Add the crushed tomatoes, dried oregano, salt, and black pepper to the pot. Stir to combine.
About 1 min
9
Bring the sauce to a gentle simmer, then reduce the heat to low.
About 3 min
10
Return the seared lobster pieces to the sauce, nestling them into the liquid.
About 1 min
11
Cover the pot and let it simmer for 10-15 minutes, until the lobster meat is opaque and cooked through.
About 15 min
Cook’s note: The exact time will depend on the size of your lobster pieces. Avoid overcooking, as it can make the lobster tough.
12
While the lobster cooks, bring a large pot of generously salted water to a boil and cook the linguine according to package directions until al dente.
Cook’s note: Cooking the pasta concurrently ensures everything is ready at the same time.
13
Drain the cooked linguine and divide it among four serving bowls.
About 1 min
Cook’s note: Do not rinse the pasta; the starch on its surface helps the sauce adhere.
14
Taste the sauce and adjust seasoning with more salt or red pepper flakes if desired.
15
Arrange the lobster pieces over the linguine and spoon the Fra Diavolo sauce generously over everything.
About 2 min
16
Garnish with fresh chopped parsley and serve immediately.

Per serving

Nutrition

75%Score

Calories: 919.7kcal
Protein: 83.7g
Carbs: 96.7g
Fat: 20.6g
Fibre: 5.7g
Sugar: 10.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover lobster and sauce in an airtight container in the refrigerator.

Reheating

Gently reheat the sauce on the stovetop over low heat, adding the lobster pieces only during the last few minutes to warm through without overcooking.