LOBSTER FRA DIAVOLO
This recipe for lobster fra diavolo is courtesy of Sal Scognamillo, the owner of Patsy's.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Fill a large stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Split lobsters lengthwise.
- In a large skillet, bring Fra Diavolo sauce to a boil over medium-high heat; add wine. Transfer lobster to skillet and spoon sauce over lobster. Reduce heat, cover, and cook for 10 minutes.
- Divide lobster evenly between two plates. Serve immediately with linguine and topped with sauce.
LOBSTER ALLA DIAVOLA
I've cooked lobster alla diavola (devil's style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut side up, on a cutting board. Using a chef's knife, cut through lobster meat and shell. Carefully remove meat from shell and cut into 1-in. pieces. Set lobster shells aside., In a 6-qt. stockpot, heat oil over medium-high heat. Add jalapeno; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer., Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar., In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender., To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley.
Nutrition Facts : Calories 254 calories, Fat 11g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 820mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
LOBSTER FRA DIAVOLO
This is a pretty traditional rendition of the classic, although I do shell the lobster. If you want to make it with the shells, cut the tails in half and crack the claws and knuckles. Fish out all the meat from the body and legs and mix that in the sauce.
Provided by Hank Shaw
Categories Main Course Pasta
Time 1h5m
Number Of Ingredients 21
Steps:
- If you're going to make the optional lobster broth, sauté the onion, carrot and fennel bulb about 5 minutes over medium-high heat, then add the lobster shells. Crush the shells with a potato masher or somesuch while they cook. Let them cook, stirring often, for about 5 minutes. Add the bay leaves and anise seed and cover with about 1 quart of water. Simmer this about 45 minutes, or until reduced by half. Strain and reserve.
- Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.
- To make the sauce, sauté the onion in the olive oil over medium-high heat until the onion is just starting to brown on the edges, about 6 to 8 minutes. Stir in the garlic and chiles and cook another minute or three.
- Stir in the tomato paste and let that cook for 2 minutes, stirring almost constantly. Pour in the vermouth or white wine and use a wooden spoon to scrape up any browned bits in the pan. Add the remaining ingredients (including the reserved stock), except for the lobster and the fresh basil. Bring to a simmer, taste for salt, and let this simmer 20 minutes.
- Now you want to boil your pasta. It'll be ready when the sauce is now.
- Add the lobster and let this cook about 10 minutes, just until the chunks are cooked through. Stir in the basil or parsley and, if you want, add some lemon. Serve over the pasta.
Nutrition Facts : Calories 590 kcal, Carbohydrate 76 g, Protein 27 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
LOBSTER FRA DIAVOLO
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.
- Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
- While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
- Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
- While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.
- To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.
- Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 23 grams, Fiber 8 grams, Protein 93 grams, SaturatedFat 4 grams, Sodium 1960 milligrams, Sugar 10 grams, TransFat 0 grams
LOBSTER FRA DIAVOLO
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Provided by Sheila Lukins
Categories Pasta Shellfish Tomato Dinner Lobster Cognac/Armagnac Anniversary Jalapeño Engagement Party Potluck Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- 1. Pour the tomatoes, with all their juices, into a food processor and pulse until well blended. Set aside.
- 2. Heat the olive oil in a large heavy pot over medium heat. Add the lobster pieces, and season with salt and pepper. Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes.
- 3. Add the shallots and garlic to the lobster, and toss with tongs. Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes. Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano. Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.
- 4. While the mixture is cooking, bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to the package directions. Drain, and set aside.
- 5. To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls. Arrange the lobster tails and claws, with the sauce, on top of the pasta. Sprinkle with the remaining 2 tablespoons parsley. Serve the lobster bodies and legs in a separate bowl and let the guests help themselves. Serve immediately, with plenty of napkins.
LOBSTER FRA DIAVOLO
From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.
Provided by Stephanie Z.
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
- Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
- Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.
Nutrition Facts : Calories 899.1, Fat 45, SaturatedFat 6.5, Cholesterol 431.3, Sodium 1356.5, Carbohydrate 13.6, Fiber 2.8, Sugar 6.3, Protein 87.4
LOBSTER FRA DIAVOLO
Provided by Robert Farrar Capon
Categories dinner, appetizer, main course
Time 20m
Yield 4 pasta-course servings
Number Of Ingredients 9
Steps:
- Put the tomatoes and juice into a saucepan and boil hard until reduced by half. Remove from heat and stir in the fresh butter. Set aside until needed.
- Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned. Add Cognac and flame.
- Add white wine and lobster stock and boil hard until reduced by at least half.
- Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency. Serve over pasta.
LOBSTER FRA DIAVOLO WITH SPAGHETTINI
Look for lobsters that are alive and kicking-the claws shouldn't hang limp-and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style-not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.
Yield makes 6 servings
Number Of Ingredients 10
Steps:
- Place the lobsters in the freezer about 30 minutes before beginning this recipe.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Cut off the lobster legs and claws from the body with a sturdy pair of kitchen shears. Divide the claw at the joint. Whack the claws with a meat mallet just hard enough to crack the shells. (If you wish, to make it easier to remove the meat from the shell after the lobster is cooked, cut along one side of each of the two joints that were attached to the claw.) Lay one of the lobsters on a cutting board with the tail stretched out. Cut the lobster body in half length-wise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section cleanly in half. Turn the knife in the other direction and cut the tail in half in the same way. You now have two lobster halves, each of which consists of tail and body pieces. Do not separate the tail from the body. Cut off the antennae and eyes with the shears and scrape out the digestive sac located inside the shell, behind the eyes. Pull out the dark vein that runs along the tail, but leave the tomalley-the pale-green mass close to the tail-intact. (It adds wonderful flavor to the sauce.) Repeat with the remaining lobsters.
- In a wide, heavy skillet, heat 1 cup of the vegetable oil over medium heat. Pat all the lobster pieces dry with paper towels. Dredge the meat side of the lobster halves lightly in flour and add as many of them, cut side down, as fit comfortably to the skillet. Cook until the lobster meat is lightly browned, about 5 minutes. Remove from the pan and repeat with the remaining lobster body pieces, adding more oil to the pan as needed. When all the lobster halves have been browned, add the claws and joints to the pan and cook, turning them with long-handled tongs, until the shells turn bright red on all sides, about 4 minutes. Turn the lobster pieces carefully-they are likely to splatter.
- Heat the olive oil in a wide, deep braising pan large enough to hold all the lobster pieces over medium heat. Whack the garlic cloves with the side of a knife and add them along with the lobster legs to the oil. Cook, shaking the pan, until the garlic is lightly browned, about 3 minutes. Pour in the tomatoes, add the peppers and dried oregano, and season lightly with salt. Bring to a boil and adjust the heat to a lively simmer. Cook 10 minutes.
- Stir in the fresh oregano and tuck all the lobster pieces into the sauce. Cook at a lively simmer just until the lobster meat is cooked through and juicy, about 5 minutes. If the sauce becomes too dense as it simmers, ladle a little of the pasta-cooking water into the pan. Keep the sauce and lobster warm over very low heat.
- Meanwhile, stir the linguine into the boiling water. Cook, stirring frequently, until done, about 6 minutes. Drain the linguine and return it to the pot. Spoon the liquid portion of the lobster sauce over the pasta, leaving just enough sauce behind in the pan to keep the lobster pieces moist. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
- Divide the linguine among 6 pasta bowls. Top each with a lobster body and claw. Spoon some of the sauce remaining in the pan over each serving, and serve immediately.
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LOBSTER FRA DIAVOLO RECIPE | BON APPéTIT
From bonappetit.com
4/5 (6)Author Andy BaraghaniServings 8Estimated Reading Time 4 mins
- This first part might not be pleasant, but it’ll be over quickly: Working with 1 lobster at a time, place on a cutting board, belly side down, with head facing you (freezing them 8–10 minutes first will render them fairly immobile). Insert a chef’s knife where the tail meets the head, and swiftly bisect head lengthwise in one fell swoop (leave tail intact). Using the back of a cleaver or a lobster cracker, crack each claw on all sides. Twist off tails and cut in half through shells lengthwise. Remove any tomalley or eggs (reserve if you like). Twist off knuckles and claws, then separate knuckles from claws using cleaver.
- Heat ⅓ cup oil in a wide Dutch oven or heavy pot that’s large enough to hold pasta over medium-high. Season lobsters with salt and, working in separate batches and being careful not to overcrowd pot, sear lobster pieces, turning occasionally and adding more oil if pot looks dry, until shells are bright red, about 4 minutes for knuckles, claws, and tails; about 6 minutes for heads. Transfer lobsters to a rimmed baking sheet; let cool slightly. Remove pot from heat and add brandy. Return to heat and cook, scraping up browned bits, until smell of alcohol is almost gone, about 2 minutes. Transfer brandy mixture to a small bowl. Pick lobster meat from knuckles and claws; discard shells. Place in an airtight container with tails; cover and chill until ready to use. Set heads aside. Wipe out pot and reserve.
- Working in batches, pulse onions, carrots, and fennel separately in a food processor until finely chopped; transfer vegetables to a large bowl after each is chopped. Heat remaining ⅓ cup oil in reserved pot over medium-high. Cook vegetables, stirring occasionally, until slightly softened, 8–10 minutes. Add garlic, chiles, and 1 tsp. red pepper flakes and cook, smashing garlic with a wooden spoon and stirring occasionally, until fragrant, about 2 minutes. Stir in tomato paste, season with salt, and cook, stirring occasionally, until slightly darkened, about 3 minutes. Add wine and reserved lobster heads; bring to a simmer and cook, stirring occasionally, until reduced by one-third, about 2 minutes. Add tomato purée to pot and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 10–15 minutes. Discard lobster heads.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 3 cups pasta cooking liquid.
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