LOBSTER FRA DIAVOLO
By Simbooker on the 12th July 2015
Files & Tags: recipes, index, fish & seafood, italian and pasta, tomatoes, chili pepper
I'm craving Italian and Greek-Turk food this summer. And when I saw lobster in my supermarket, I decided I'd make one of my favourite dishes.
LOBSTER FRA DIAVOLO
Files & Tags: recipes, index, fish & seafood, italian and pasta, tomatoes, chili pepper
I'm craving Italian and Greek-Turk food this summer. And when I saw lobster in my supermarket, I decided I'd make one of my favourite dishes.
LOBSTER FRA DIAVOLO
Fra Diavolo is a spicy tomato based sauce made for pasta and seafood. This dish can be made with any type of seafood, and a combination of sea foods such as mussels, clams, squid etc.
I happen to love lobster, so I decided to make it with lobster. This dish is heaven on a plate, and eating it is pure and utter satisfaction.
I used a North American lobster, and I prefer American and Canadian lobsters for their succulent sweet flesh. There is however nothing wrong with using any type of lobster you like or can find.
LOBSTER FRA DIAVOLO RECIPE
THE SAUCE
1 or more lobsters, 5 cups of water (approximate), 3 cans of tomatoes, 3 tbs of tomatoe paste, 2 chicken stock cubes, 1 bunch of fresh basil, 1 tbs light soy sauce, 1 pack of linguine, 2 tsp of red pepper flakes or 1 tsp of cayenne pepper, 1 diced red bell pepper, 1 large garlic bulb sliced down middle, 1 whole yellow onion peeled, (lobster paste and seafood/clam stock (optional)
1 or more lobsters, 5 cups of water (approximate), 3 cans of tomatoes, 3 tbs of tomatoe paste, 2 chicken stock cubes, 1 bunch of fresh basil, 1 tbs light soy sauce, 1 pack of linguine, 2 tsp of red pepper flakes or 1 tsp of cayenne pepper, 1 diced red bell pepper, 1 large garlic bulb sliced down middle, 1 whole yellow onion peeled, (lobster paste and seafood/clam stock (optional)
Add the water to a large pot and bring to a boil. Then add the 3 cans of tomatoes, the tomato paste, the onion and garlic, the chicken stock cubes. Then add the peppers. Add a teaspoon of salt, and then add salt and pepper to your taste from then on. Let it boil for ten minutes, then turn to a low simmer for at least 1 plus a half hours. Keep checking for taste.
When the sauce is almost finished cooking, add the chopped basil. Boil the linguine to your desired consistency. Then strain the water out, but leave about a quarter cup of water left at the bottom behind.
COOKING THE LOBSTER
Take the lobster apart, there are tons of videos on youtube of how to do this. Make sure you remove the stomach which is in the head. Heat 7 tbs of cooking oil in a pan. Then add 3 tbs of my Garlic Butter Oil, or chopped garlic, or store bought garlic paste. Add some diced onions. Cook the onion and garlic for at least two minutes. Then add the de-constructed lobster to the pan-flesh side down, so the meat can cook. Add a splash of red wine, and a splash of light soy sauce. Sear and cook until the lobster turns pink.
Once the lobster is cooked. pour all the juices from the pan into the large pot of sauce, and add the lobster too. Simmer for only a few seconds and stir, and then remove from heat. Then pour that sauce as well as the lobster over the pasta and stir in. Let the pasta absorb that spicy sauce for at least a few minutes. Add more chopped basil if needed.