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Here is the last course of my lobster dinner, Lobster Fra Diavolo, or Fra Diablo. It is basically pasta with a spicy tomato and red pepper sauce, studded with cooked lobster meat. Since the first two dishes were flavourful but not very spicy, the heat of this sauce makes the meal more interesting and varied.
You can check out the first two courses here:
Lobstars! Part Three - Lobster Fra Diavolo
Ingredients
- 3 lobster tails
- 1 Tbsp butter
- salt and pepper, to taste
- 1 onion
- 2 cloves garlic
- 1.5 cups white wine
- 1 red bell pepper
- 1 tomato, chopped
- ½ tsp dried chili pepper
- 3 Tbsp tomato paste
- ½ tsp sugar
- 2 tsp dried parsely
- 2 tsp dried oregano
- 2 tsp dried basil
- 500g/1 lb dried spaghetti or linguine
Instructions
- Cut open the lobster tails lengthwise, and pull out the lobster meat. Use the shells to make a stock, like that used for lobster chowder. Chop the meat into bite-sized pieces.
- In a frying pan over medium heat, melt the butter and fry the lobster meat with salt and pepper, until meat is opaque.
- Add onion and sauté for five minutes, then add the garlic. Cook for a minute more.
- Deglaze the pan with the white wine (that just means adding the wine and scraping up any browned bits stuck to the pan. These add a lot of flavour!). Bring to a boil, then turn the heat down and simmer until the liquid is mostly evaporated.
- Add the red bell pepper, tomato, chili pepper, tomato paste, sugar, and dried herbs. Simmer for 20 minutes. Season with salt and pepper to taste.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook the pasta until al dente, then strain.
- Stir the pasta into the tomato sauce, and serve hot! You can add a sprinkling of Parmesan cheese on top, but I find that the sauce is so flavourful, it doesn't even need it.
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