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An oval plate topped with lobster fra diavolo and a spoon resting on the side.
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5 / 6 votes

Lobster Fra Diavolo

This lobster fra diavolo is made with spaghetti tossed in a spicy tomato sauce with lobster, white wine, and chile pepper. Easy, elegant, and so very impressive.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 3 to 4 servings
Calories: 808

Ingredients

  • Two (2-pound) live lobsters*
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 pound spaghetti or linguine
  • 1 dried Italian hot red pepper, split lengthwise, or 1/2 to 1 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup dry white wine
  • 2 cups canned crushed Italian plum tomatoes, preferably San Marzano, undrained
  • 4 anchovy fillets, chopped
  • 2 teaspoons dried oregano, preferably Sicilian
  • 1 tablespoon kosher salt, plus more to taste
  • 3 tablespoons chopped flat-leaf parsley leaves
  • Freshly ground black pepper
US - Metric

Instructions

  • Place the lobsters in the freezer for 30 minutes.
  • Fill a pot with water and bring to a boil over high heat for the pasta.
  • While the water comes to a boil, turn each chilled lobster on its back and, using a large knife, split it lengthwise down the middle. Spread open the lobster bodies and tails but do not remove the meat from the shells. Remove the eyes and antennae and scrape out the digestive sac, reserving the tomalley and roe, if desired.
  • Place a large Dutch oven or other wide pot over medium heat. When the pot is hot, add the olive oil. Add the garlic and stir until golden, about 2 minutes.
  • Add the hot pepper and lobsters to the garlic and oil, cut side down, and cook until the shells turn red and the lobster meat is lightly browned, about 5 minutes. (You may need to cook the lobsters in batches.) Remove the lobsters from the pot.
  • Meanwhile, add the salt and pasta to the boiling water, stir, and cook until al dente.
  • Add the wine and tomatoes to the garlic and oil and bring to a simmer. Add the anchovies, oregano, tomalley, and roe, if desired, and stir well. Simmer, uncovered, until the sauce has thickened, 6 to 7 minutes.
  • Taste the sauce and season with more dried pepper to taste. Add the lobster shells and meat to the sauce, and gently simmer until the lobster is cooked through, about 5 minutes more. Remove from the heat.
  • Transfer the lobsters to a plate and reserve them for serving on top of the pasta, or remove the lobster meat from the shells, chop it, and stir it into the sauce.
  • Drain the pasta, reserving 1/2 cup of the pasta cooking water.
  • Add the pasta to the sauce and toss. If a thinner sauce is desired, add some of the reserved pasta cooking water, a little at a time. Pile the pasta onto a platter and sprinkle with the parsley. If you didn’t incorporate the lobster into the sauce, arrange it on top of the pasta. Serve family-style.

Notes

  1. Storage--Leftovers can be stored in a sealed container in the refrigerator for up to 3 days. Reheat in a saucepan over medium-low heat, adding a splash of pasta water or seafood stock to loosen the sauce if needed.
  2. Use pre-cooked lobster--You can substitute cooked lobster tails for the live lobster if desired. Warm them in the sauce and then serve on top of the pasta or chop the meat and add it to the sauce.
  3. Dietary--The recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free pasta.

Nutrition

Serving: 1portion | Calories: 808kcal | Carbohydrates: 124g | Protein: 23g | Fat: 21g | Saturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 2355mg | Fiber: 8g | Sugar: 10g