Lobster Fra Diavolo

INGREDIENTS

• ½ cup extra-virgin olive oil

• 2 (1-1/4 lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved

• 1/2 cup flour

• 2 tsp. crushed red chile flakes

• 1 tsp. dried oregano

• 5 cloves garlic, finely chopped

• 2 tbsp. tomato paste

• 1/2 cup cognac or brandy

• 1 cup seafood or fish stock

• 1 (28-oz.) can whole peeled tomatoes in juice, crushed

• 1 bay leaf

• Kosher salt and freshly ground black pepper, to taste

• 1 lb. linguine pasta, cooked and drained.

• 1 tbsp. chopped parsley

INSTRUCTIONS

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. 

Transfer lobster pieces to a plate; set aside. Add chili flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. 

Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley and extra chili flakes.  

Serve with toasted garlic bread. 

Courtesy Savuer Magazine 2015

 Urban Cowgill 2017 (updated 2024)