Lobster Fra Diavolo
2 1 ¼ pound live lobsters* or 1 pound of prepared lobster meat
1 pound spaghetti
¼ cup olive oil
1 large onion, diced
4 garlic cloves, diced
1 sliced fresno chili or 1 tsp red pepper flakes (to taste)
1 cup lobster stock*, or vegetable stock
1 jar Abruzzo sauce
1 handful fresh herbs – parsley or basil
2 Tps lobster compound butter*, or regular butter
Zest of one lemon
Fresh cracked pepper
Heat a large nonstick sauté pan over medium-high heat. Sauté the lobster until almost cooked through, approximately 4 to 5 minutes. Transfer the lobster to a bowl.
Wipe out the sauté pan and add ¼ cup olive oil. Add the onion and cook, stirring often until starting to brown. Add in garlic and fresno chili if using and cook for an additional 2 to 4 minutes. While the onions are cooking, bring a large pot of water to boil. Season with salt.
Add tomato paste to the onions and garlic, stirring constantly so as not to burn. Pour in white wine and continue to stir, scraping up any brown bits at the bottom of the pan. Add red pepper flakes if using, stock, Abruzzo sauce and lobster. Season with salt & pepper. Allow to simmer for 15 to 20 minutes.
While sauce is simmering, cook pasta according to the package. Reserve one cup of pasta water and drain.
Add the pasta to the pan and toss to coat. Stir in reserved cooking water as needed to loosen the sauce.
Stir in herbs, butter, lemon zest and salt and black pepper to taste. Top with additional red pepper flakes if desired.
Serve and enjoy!
- If preparing live lobster, boil a large pot of water, large enough to cover the live lobsters with at least two inches of water. Heavily season the water with salt. Add the live lobsters into the boiling water and return the pot to boil. Boil the lobster for 10 to 12 minutes. Remove the lobsters from the pot once cooked, cool and shell the meat and cut into 1 to 2 inch chunks. Keep the shells and dark green lobster roe. This can be done up to 1 day in advance.
- To make the lobster stock add lobster shells, 1 roughly chopped onion, 1 stalk chopped celery and 1 sliced leek to a large pot. Cover in water, season with salt & pepper and bring to a boil. Lower the heat and simmer for 45 minutes (or longer – the longer the better). Strain the stock, discarding the lobster shell and vegetable and return the stock to the pot. Continue cooking until reduced to approximately 1 cup. Keep lobster shells, add onion, celery, leeks, water. Bring to a simmer. Cook for 45 minutes. Strain and reduce to 1 cup.
- To make the lobster compound butter: Mix the reserved lobster roe with 1 stick of softened butter. Refrigerate until ready to use.