Lobster Fra Diavolo
This lobster fra diavolo recipe never fails to impress! My version features succulent cold water lobster tails tossed with perfectly al dente pasta and a fiery tomato sauce that’s simmered with lobster shells and aromatics for layers upon layers of flavor. This classic Italian American showstopper is easier to make than you’d think, so it’s perfect for a romantic date night for two and can even be scaled up for a big family dinner.
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The first time I made this dish was for a family dinner, and it came out absolutely incredible.
I was just winging it in the kitchen, so of course I didn't write anything down. And after having a few beverages that night, I couldn’t quite remember exactly what I did. Classic mistake!
After countless attempts testing and retesting the recipe, I finally got it just right. The family all confirms that this version is just as good as we all remember!
This has become one of my favorite special recipes to make, whether it’s for Christmas Eve and the Feast of the Seven Fishes, for Valentine’s Day, or just a special date night at home.
Despite being super fancy and impressive, this recipe is actually pretty easy to pull together. You just need to use good quality ingredients and follow a few crucial techniques, which I’ll walk you through below.
What is Lobster Fra Diavolo?
This beloved Italian-American dish features lobster and pasta tossed in a spicy tomato sauce. "Fra Diavolo" translates to "Brother Devil" in Italian, which refers to the generous amount of pepperoncino, or red pepper flakes, that give the tomato sauce its signature fiery flavor.
It was created by Italian immigrants who came to New York from southern Italy, where they commonly serve seafood and pasta in spicy tomato sauces.
The Lobster
The key to this recipe, as always, is to start with great ingredients. Be sure to use cold water lobster tails, preferably from Maine or Canada, since they have the sweetest meat and provide great flavor. You can make this with warm water spiny lobsters, but they just don’t have the same sweetness or depth.
I use kitchen shears to cut the lobsters down the center before cooking. This makes it easier to remove their meat, and gives more surface area for the shells to release their flavor into the sauce, which is crucial.
I like doing this instead of going through the trouble of making lobster stock, but if you have access to it, use it in place of the clam juice. It will add even more punch! You can also use a little bit of lobster base or bouillon, which is what a lot of restaurants do.
You can leave the lobster pieces whole for a dramatic presentation, or cut them into bite-sized pieces like I did. Cutting them makes the dish easier to eat, since there's no need for a knife at the table. Plus, sometimes it can be hard to get the tails out in one piece if they stick to the shell.
The Alcohol
I use three different kinds of alcohol to add lots of flavor. White wine for its complex acidity, brandy for depth, and a little bit of sherry at the end for that signature lobster accent you find in lobster bisque and other classic recipes.
If you need to avoid alcohol, you can omit these, but they really do make a difference. If you choose not to add the alcohol, you should instead go out of your way to add lobster stock or use a bit of lobster base or bouillon to make up for the lost depth. It’s also helpful to add a splash of sherry vinegar and/or lemon juice to replace the acidity from the wine.
The Servings
You can use as much or as little lobster meat as you prefer. I used one medium-sized tail (5-6 oz) per person to keep it relatively economical, but if you’re making this for an extra special occasion feel free to go all out and add more!
I purposefully made this recipe to serve two people, so it’s perfect for Valentine’s Day or date night. It’s such a great dish to make if you’re trying to impress someone! That said, it’s super easy to scale up to serve 4, 6, 8 or more.
All you need is a side salad or some greens, a nice loaf of crusty bread, plenty of good wine and you have a really delicious, fancy and impressive meal!
Want more seafood pasta recipes? Try a classic linguine with clam sauce, an easy Sicilian inspired fish pasta or a rich spaghetti and crab gravy.
Why This Recipe Works
- An impressive, yet easy recipe that comes together in under an hour.
- Lobster shells, aromatics and three different types of alcohol add layers upon layers of flavor; no lobster stock required.
- Perfect for date night or a fancy dinner for two.
- Easy to scale up for large dinner parties, holidays or special occasions.
Ingredients to Make Lobster Fra Diavolo
Lobster - Use cold water lobster tails from Maine or Canada for best results. They have the sweetest meat. Slowly defrost them in the fridge the night before. Use one medium-sized lobster tail per person, about 5-6 ounces, or more if you like.
Olive oil and butter - Extra virgin olive oil is used at the beginning for sautéing the lobster, shallots and garlic, then unsalted butter comes in to finish the sauce and make it nice and glossy.
Chili flakes - Do not skip them! Without red chili flakes you would be missing the “diavolo” element of the sauce. However, you can adjust how much you put in to manage the spiciness to taste.
Tomato paste - Gives a rich, deep tomato flavor and thickens the sauce a bit. Be sure to cook it down and let it caramelize first before adding liquids to reduce acidity and deepen its flavor.
Whole peeled tomatoes - Builds the body of the sauce. Try to get the best tomatoes you can and crush them by hand. Learn how to look for high-quality whole peeled canned tomatoes in my guide.
Clam juice - Bottled clam juice, lobster stock or seafood stock helps amp up the flavor from the lobster shells. You can also use lobster base or lobster bouillon mixed with water instead, or even chicken stock in a pinch.
White wine - Gives a complex acidity that plays nicely with the other elements in the sauce and enhances the lobster flavor. Use a non-oaked, dry white wine such as pino grigio or sauvignon blanc.
Cognac or Brandy and Sherry - Both cognac (or brandy) and sherry give tons of depth and are classic companions to lobster. They enhance the sweetness and help to balance the heat, richness and acidity of the sauce.
Pasta - I went for linguine, but you could make this with any dried pasta of your choice. Make sure to use a high-quality pasta to match the other ingredients. Look for pasta that’s made with 100% semolina, slow dried and bronze die extruded.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Kitchen shears
- Large skillet
- Tongs
- Colander
How to Make Lobster Fra Diavolo
- Bring a large pot of water to a boil and season generously with salt.
- Using kitchen shears, split the lobster tails straight down the center through the shell. Remove the vein if present and rinse if needed.
- Heat the olive oil in a wide, deep skillet over medium heat. Add the lobster tails and sauté until the shells turn bright red and the meat is just barely opaque, about 2 minutes per side. Remove the lobster tails to a plate and let cool. Once cool enough to handle, remove the meat from the shells and cut into bite-sized pieces. Reserve the shells.
- Lower the heat to medium-low. Add the shallot and garlic along with a small pinch of salt. Cook until softened and fragrant with no color, about 3-4 minutes. Add the red chili flakes and cook for about 30 seconds.
Pro Tip: If you like it spicy, add 2 teaspoons of pepperoncino. For a milder heat, go for ½ to 1 teaspoon.
- Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and caramelizes, about 2 minutes.
- Carefully add the brandy and cook until completely evaporated, scraping up any browned bits, about 1 minute. Add the white wine, reserved lobster shells and bay leaf, then simmer until reduced by about half, 2-3 minutes.
- Add the crushed tomatoes and clam juice. Bring to a gentle simmer, then lower the heat and cook uncovered for about 20 minutes so the sauce concentrates and pulls flavor from the shells.
- While the sauce simmers, cook the linguine until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
- Remove and discard the lobster shells and bay leaf from the sauce. Add the pasta directly to the pan and toss to coat, loosening with pasta water as needed until the sauce clings nicely to the noodles.
- Turn the heat to the lowest setting, then add the butter and toss until melted and glossy.
- Stir in the sherry and the reserved lobster meat and cook gently until just cooked through, about 1-2 minutes.
- Taste and adjust seasoning with salt as needed.
- Finish with the parsley right before serving. Divide the pasta between two bowls and serve immediately.
Coley’s Lobster Pasta Recipe Tips
- It’s ok if the lobster meat isn’t 100% fully cooked through after sautéing, since it will continue cooking after being added back to the pan.
- This recipe can easily be doubled, tripled or even quadrupled to feed more people.
- For an even more pronounced lobster flavor, use a well fortified lobster stock in place of clam juice, use additional lobster tails, or a fresh whole lobster instead.
- Make this alcohol-free by swapping out the wine for a splash of sherry vinegar or lemon juice, and use lobster stock or a teaspoon of lobster base/bouillon to make up for the lost flavor.
- The sauce can be made up to a day in advance, but don’t add the lobster meat, butter or parsley. When ready to serve, cook the pasta and reheat the sauce, then add the lobster and finish with the butter and parsley.
Spicy Lobster Pasta Variations
- For a crunchy element, consider toasting some panko breadcrumbs with butter or olive oil and seasoning it with salt, pepper, and parsley. Use it to finish the dish for a fun textural component!
- Make this with any long dried pasta you have, spaghetti is classic, but bucatini, tagliatelle, chitarra or fettuccine all work.
- For a lighter flavor, go for fresh whole peeled plum tomatoes when in season.
- Finish with some hand-torn basil leaves instead of chopped parsley.
What to Serve with Lobster Fra Diavolo
This delicious lobster pasta only needs a simple salad or side of veggies and a hunk of bread to make a full meal.
I recommend a tableside Caesar salad or a fresh arugula salad with pine nuts for a salad course. For sides, this easy spinach with butter and parmesan or classic sautéed broccoli rabe is perfect.
Any crusty bread or this fluffy homemade no knead focaccia helps mop up every last bit of sauce!
Storing and Reheating Lobster Fra Diavolo Pasta
Store in an airtight container for up to 2 days. Reheat in a skillet over medium heat just long enough to warm through, about 3-4 minutes.
You can make the sauce up to a day in advance, but keep the lobster meat on the side and don’t add the butter or parsley. When ready to serve, cook the pasta and reheat the sauce, then add the lobster and finish with the butter and parsley.
This shouldn’t be frozen, as the delicate lobster meat and pasta can become mushy.
FAQs
Use cold water lobster tails, preferably from Maine or Canada, since they have the sweetest meat and provide the best flavor. You can make this with warm water spiny lobster, but they won’t provide the same flavor and sweetness.
Lobster fra diavolo is an Italian American dish inspired by southern Italian flavors and techniques that was developed in the US by Italian immigrants. It isn’t a classic Italian dish.
Yes, just make sure they are defrosted before you start.
No, this fra diavolo recipe doesn’t call for lobster stock as a main ingredient and skips the process of making it yourself. The tomato sauce gets simmered with lobster shells and bottled clam juice to infuse lobster flavor. You can always swap clam juice for lobster stock or lobster bouillon for even extra flavor, but it’s up to you!
You can leave the lobster pieces intact for a nice presentation, or you can cut them into pieces like I did so that it’s easier to eat, otherwise it requires a knife to cut the lobster tails. Plus, sometimes they stick to the shells, so it can be difficult to remove the tail in one piece.
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Best Lobster Fra Diavolo Recipe
Ingredients
- 2 lobster tails 5-6 oz
- 3 tablespoons olive oil extra virgin
- 1 shallot very finely minced
- 4 cloves garlic very thinly sliced
- kosher salt to taste
- 1-2 teaspoons red chili flakes to taste
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons brandy or cognac
- ½ cup dry white wine
- 1 28-oz can tomatoes whole peeled and crushed by hand
- 1 cup clam juice bottled, or sub lobster stock or seafood stock
- ½ lb linguine
- 2 tablespoons sherry
- 3 tablespoons butter unsalted
- 1 tablespoon flat leaf parsley finely minced
Instructions
- Bring a large pot of water to a boil and season generously with salt.
- Using kitchen shears, split the lobster tails straight down the center through the shell. Remove the vein if present and rinse if needed.
- Heat the olive oil in a wide, deep skillet over medium heat. Add the lobster tails and sauté until the shells turn bright red and the meat is just barely opaque, about 2 minutes per side. Remove the lobster tails to a plate and let cool. Once cool enough to handle, remove the meat from the shells and cut into bite-sized pieces. Reserve the shells.
- Lower the heat to medium-low. Add the shallot and garlic along with a small pinch of salt. Cook until softened and fragrant with no color, about 3-4 minutes. Add the red chili flakes and cook for about 30 seconds.
- Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and caramelizes, about 2 minutes.
- Carefully add the brandy and cook until completely evaporated, scraping up any browned bits, about 1 minute. Add the white wine, reserved lobster shells and bay leaf, then simmer until reduced by about half, 2-3 minutes.
- Add the crushed tomatoes and clam juice. Bring to a gentle simmer, then lower the heat and cook uncovered for about 20 minutes so the sauce concentrates and pulls flavor from the shells.
- While the sauce simmers, cook the linguine until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.
- Remove and discard the lobster shells and bay leaf from the sauce. Add the pasta directly to the pan and toss to coat, loosening with pasta water as needed until the sauce clings nicely to the noodles.
- Turn the heat to the lowest setting, then add the butter and toss until melted and glossy.
- Stir in the sherry and the reserved lobster meat and cook gently until just cooked through, about 1-2 minutes.
- Taste and adjust seasoning with salt as needed.
- Finish with the parsley right before serving. Divide the pasta between two bowls and serve immediately.
Notes
- It’s ok if the lobster meat isn’t 100% fully cooked through after sautéing, since it will continue cooking after being added back to the pan.
- If you like it spicy, add 2 teaspoons of pepperoncino. For a milder heat, go for ½ to 1 teaspoon.
- This recipe can easily be doubled, tripled or even quadrupled to feed more people.
- For an even more pronounced lobster flavor, use a well fortified lobster stock in place of clam juice, use additional lobster tails, or a fresh whole lobster instead.
- Make this alcohol-free by swapping out the wine for a splash of sherry vinegar or lemon juice, and use lobster stock or a teaspoon of lobster base/bouillon to make up for the lost flavor.
- The sauce can be made up to a day in advance, but don’t add the lobster meat, butter or parsley. When ready to serve, cook the pasta and reheat the sauce, then add the lobster and finish with the butter and parsley.
Absolutely delicious. The best I've had. Thanks for sharing🏅
I'm so glad you enjoyed it! Thanks!
Absolutely delicious. The best I've had. Yummy
Thank you so much!