Lobster Fra Diavolo
Ingredients
2 Lobsters (1 to 1 1/2 Pounds Each)
1 Small Onion, Finely Chopped
3 Cloves Garlic, Finely Chopped
3 Tablespoons Olive Oil
1 Cup Dry White Wine
3 Cups Chopped or Strained Canned Tomatoes (I prefer Pomi Brand or
Any Good Quality Imported Italian Tomato)
Salt And Pepper
2 Tablespoons Finely Chopped Fresh Basil
3 Tablespoons Finely Chopped Fresh Parsley
Red Pepper Flakes as Desired
1 Pound Fresh Linguine or Long Pasta Of Choice
Directions
Heat the olive oil in a large frying pan or saucepan, and once hot
add the onions. Cook until translucent and soft, and then add the
garlic. Cook just a minute or two until fragrant. Add the wine, and
cook until it is reduced by half. Add the tomatoes and stir. Next
season with salt, pepper, fresh basil and a dash of red pepper flakes.
Cook for 15 minutes over low heat. Cut the lobsters in half lengthwise,
and add them to the sauce. Cook for 15 to 20 minutes over low heat
until the lobsters have turned bright pink and the meat is cooked.
Remove the lobsters from the sauce and cut the meat from the tail
and claws and cut into bite sized pieces. Return the meat to the sauce
and keep warm.
While the lobster is cooking, heat a pot of salted water and bring
to a boil. Cook the pasta until it is "al dente". Drain
well, and return the pasta to the pot. Add a couple of ladlefuls of
the sauce to the pasta, and over medium heat stir to mix. Divide the
pasta into four individual serving plates, and top with the remaining
sauce. Sprinkle with the fresh parsley and serve.
Note: A neat trick we learned to remove all of the meat from the smaller
pieces was to use a rolling pin. It removes even the most stubborn
pieces!
Variation: You can substitute shrimp for the lobster, but I would
cook them cleaned in the sauce for no more than 5 to 7 minutes to
keep them tender.
Buon Appetito!
