oftt

Lobster Fra Diavolo

Print Email

Serves 2

1 (1.25 pound) live lobster
2 teaspoons olive oil
2 shallots, diced
1 (14.5 ounce) can diced or crushed tomatoes, preferably San Marzano
1/2 cup dry white wine
1 teaspoon dried crushed red pepper flakes
2 teaspoons fresh oregano, chopped
1 tablespoon fresh Italian parsley, chopped
1 tablespoon fresh basil leaves, chopped
salt, to taste
1/4 pound spaghetti

Bring a large pot (big enough to submerge the lobster completely) of salted water to a boil. To kill the lobster, hold a butcher knife over its head, about an inch behind its eyes; puncture and slice forward in one motion. Plunge the lobster head first into the boiling water for 7-8 minutes. The shell should be bright red, though the meat will finish cooking in the risotto. Remove the lobster from the pot, rinse, and allow to cool.

To remove the meat, twist off the claws; crack them open with nut crackers, and extract the meat. Bend the lobster's body back from the tail until it cracks; remove it. Then push the tail meat out. Crack the lobster body open and break off the legs; use a skewer to push the meat out of the legs.

To make the sauce, heat olive oil in a large skillet over medium-high heat. Add the shallots and saute for 3-5 minutes, or until translucent. Add the tomatoes with their juices, wine and crushed red pepper. Simmer until the sauce thickens slightly, about 8-10 minutes. Meanwhile cook spaghetti in salted water for 10 minutes, or until al dente, fully cooked yet firm to the bite.Add the lobster meat to the sauce and toss well. Heat through 1-2 minutes. Add the cooked pasta to the pan and toss well. Turn off heat. Stir in the fresh herbs and season with salt. Garnish with additional fresh herbs and serve immediately.

- Recipe courtesy of Susan Russo

 

restaurant news

Adams Avenue Grill - San Diego
Southern California
by Kitty Kaufman

Adams Ave 3The whole Friday night crowd is out in University Heights. Good thing we reserved at Adams Avenue Grill. This is really something: they start at 8 am and serve lunch until 2 and open at 5 for...

Read more...
Snapshot: Za at Kendall Square in Cambridge, MA
Boston
by Kitty Kaufman

zasaladWe've had lunches up and down Third Street and we like eating outside. Le bébé is now a contributing eater and she gives Za her approval for whatever she got her hands on which was everything on...

Read more...
Authentic Eats at La Cevicheria and Mateo's on West Pico
Los Angeles
by David Latt

cervichiaAnyone who lives in Los Angeles knows this is a great city to enjoy ethnic food. It is easy to eat affordably priced meals at any number of national and regional restaurants including those that...

Read more...
Appetizers as a Meal
Mid-West
by Sue Doeden

altHave you noticed how easy it is to make a meal of just appetizers at a restaurant? On a trip to the Twin Cities last week, my husband and I paid our first visit to 112 Eatery. Located in the...

Read more...