Best Lobster Fra Diavolo Recipe
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.
Servings: 2
Calories: 993kcal
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.2 lobster tails
- 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.3 tablespoons olive oil
- 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.1 shallot, 4 cloves garlic, kosher salt, 1-2 teaspoons red chili flakes
- Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and caramelizes, about 2 minutes.2 tablespoons tomato paste
- 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.2 tablespoons brandy, ½ cup dry white wine, 1 bay leaf
- 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.1 28-oz can tomatoes, 1 cup clam juice
- While the sauce simmers, cook the linguine until just shy of al dente. Reserve at least 1 cup of pasta water, then drain.½ lb linguine
- 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.3 tablespoons butter
- Stir in the sherry and the reserved lobster meat and cook gently until just cooked through, about 1-2 minutes.2 tablespoons sherry
- Taste and adjust seasoning with salt as needed.
- Finish with the parsley right before serving. Divide the pasta between two bowls and serve immediately.1 tablespoon flat leaf parsley
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.
Nutrition
Calories: 993kcal | Carbohydrates: 107g | Protein: 28g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 855mg | Potassium: 792mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1249IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg
