Lobster fra Diavolo

Lobster fra Diavolo is made in about 20 minutes with fresh chunks of lobster and a spicy red tomato sauce all tossed with al dente pasta.

If you love pasta and you love lobster you will love this Lobster fra Diavolo recipe. I decided to make this on Christmas day as our lunch! This was an easy to dish to prepare and was beyond delicious–the spicy red sauce complimented the chunks of lobster tail {and wasn’t bad the next day either}! I prepared a lobster stock like Paula suggested. I just took the tail, a few baby carrots, half onion, stalk of celery, clove of garlic, and about 2 cups of water and boiled it down until it reached about a cup or so. You will definitely want to make this prior to cooking the dish.

Prep: 15 minutes

Cook: 20 minutes

Serves: 6

Ingredients
2 tablespoons extra virgin olive oil
4 cloves garlic – thinly sliced
2 cups San Marzano Tomatoes
salt
1 cup stock {preferably lobster stock}
1 teaspoon dried Oregano
½ cup dry white wine
1 teaspoon red pepper chili flakes
2 lobster tails (meat removed from tail and cut into medallions)
1 pound spaghetti

Directions:

1. Bring a pot of water to a boil. Make sure to put at least a tablespoon of salt in the water.

2. Into a large deep pot heat your olive oil and garlic slices over medium heat just until the garlic is aromatic {a minute or so}. Add tomatoes, crushing with your wooden spoon. Season with salt and continue to cook approximately 5 minutes. Add stock, continue to cook for approximately 5 minutes. Add oregano and wine, continue to cook for approximately 5 minutes. Stirring as necessary.

3. When water comes to a boil, add pasta and cook until al dente. When al dente, drain, reserving some of the pasta water in case necessary.

4. While pasta is cooking, to sauce mixture add pepper flakes, and lobster medallions and cook until lobster is opaque. Just a few minutes.

5. Transfer drained pasta to sauce pan and toss well to combine. Garnish with lobster tails if desired. Serve immediately.