Lobster Fra Diavolo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Ongeveer 10 min

   Tip van de kok: 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. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ongeveer 2 min

   Tip van de kok: Make sure the pot is large enough to hold all the lobster and sauce without crowding.

3. 3

   Carefully add the lobster pieces to the hot pot and sear for 2-3 minutes, until the shells begin to turn bright red.

   Ongeveer 3 min

   Tip van de kok: Don't overcrowd the pot; sear in batches if necessary to ensure a good sear rather than steaming the lobster.

4. 4

   Flip the lobster pieces and sear for another minute. Remove them from the pot and set aside on a plate.

   Ongeveer 2 min

5. 5

   Reduce the heat to medium, add the chopped onion to the pot, and cook until softened, about 5 minutes.

   Ongeveer 5 min

   Tip van de kok: Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot as the onions release their moisture.

6. 6

   Stir in the minced garlic and crushed red pepper flakes, cooking for 30-60 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic, which can make the sauce taste bitter.

7. 7

   Pour in the white wine to deglaze the pot, and let it simmer for about a minute until it has mostly evaporated.

   Ongeveer 1 min

8. 8

   Add the crushed tomatoes, dried oregano, salt, and black pepper to the pot. Stir to combine.

   Ongeveer 1 min

9. 9

   Bring the sauce to a gentle simmer, then reduce the heat to low.

   Ongeveer 3 min

10. 10

    Return the seared lobster pieces to the sauce, nestling them into the liquid.

    Ongeveer 1 min

11. 11

    Cover the pot and let it simmer for 10-15 minutes, until the lobster meat is opaque and cooked through.

    Ongeveer 15 min

    Tip van de kok: The exact time will depend on the size of your lobster pieces. Avoid overcooking, as it can make the lobster tough.

12. 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.

    Tip van de kok: Cooking the pasta concurrently ensures everything is ready at the same time.

13. 13

    Drain the cooked linguine and divide it among four serving bowls.

    Ongeveer 1 min

    Tip van de kok: Do not rinse the pasta; the starch on its surface helps the sauce adhere.

14. 14

    Taste the sauce and adjust seasoning with more salt or red pepper flakes if desired.

15. 15

    Arrange the lobster pieces over the linguine and spoon the Fra Diavolo sauce generously over everything.

    Ongeveer 2 min

16. 16

    Garnish with fresh chopped parsley and serve immediately.