A spicy pasta of sweet lobster tossed in an exquisitely seasoned sauce
often served at the Feast of the Seven Fishes.
Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)
Ingredients 1⁄2 cup extra-virgin olive oil 2 (1 1/4-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, shells 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 K/salt/p lb bucatini pasta, cooked tb chopped parsley
Instructions Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved shells) 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. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 min. S/p. Add in/toss w/ pasta.