Lobster Fra Diavalo With Ricotta Cavatelli Recipes

LOBSTER FRA DIAVOLO

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.

DAVID ROSENGARTEN LOBSTER FRA DIAVLO

Steps:

• Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body. Save any juice that exudes from the lobster. Refrigerate tails, claws and knuckles.
• Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred.
• While chests are cooking, place olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes.
• Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chilies, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour.
• When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste. In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for 1 minute. Serve immediately.