Best Lobster Fra Diavalo With Ricotta Cavatelli Recipes

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DAVID ROSENGARTEN LOBSTER FRA DIAVLO



David Rosengarten Lobster Fra Diavlo image

Provided by Food Network

Categories     main-dish

Yield 2 large main course servings

Number Of Ingredients 9

2 (1 1/2 pound) lobsters
10 cloves garlic
4 tablespoons olive oil
1/2 cup dry white wine
2 (28-ounce) cans whole tomatoes
2 hot dried red chilies
1 teaspoon dried oregano
8 torn basil leaves
Crushed red pepper flakes to taste

Steps:

  • Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body. Save any juice that exudes from the lobster. Refrigerate tails, claws and knuckles.
  • Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred.
  • While chests are cooking, place olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes.
  • Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chilies, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour.
  • When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste. In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for 1 minute. Serve immediately.

LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

5 tablespoons extra virgin olive oil
1 medium onion, chopped fine
1 tablespoon garlic chopped fine
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 cup fish or seafood stock
1 tablespoon tomato paste
1 bay leaf
1 28-ounce can Italian plum tomatoes
Freshly ground black pepper to taste
2 lobsters, each 1 3/4 pounds, cut up
1/2 cup dry white wine
Salt
1 pound linguine
1 tablespoon chopped Italian parsley leaves

Steps:

  • Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.
  • Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
  • While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
  • Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
  • While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.
  • To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.
  • Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 23 grams, Fiber 8 grams, Protein 93 grams, SaturatedFat 4 grams, Sodium 1960 milligrams, Sugar 10 grams, TransFat 0 grams

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