Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce) / serves 6-8
Ing 2 cup evo 2 (1 1/4-lb.) lobsters, tails in 6 pieces, claws cracked open, bodies reserved, 2 cup flour 2 tsp. crushed red chile flakes tsp. dried oregano 5 cloves garlic, finely chopped 2 tbsp. tomato paste 2 cup cognac or brandy, cup seafood or fish stock, 28-oz can whole peeled tomatoes in juice, crushed, bay leaf Ks/p 1 lb. bucatini pasta, cooked 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 chile 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.
FINAL 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.
SERVE on lge platter w/ a shower of parsley.