Lobster Fra Diavolo With Spaghettini Recipes

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SPAGHETTI WITH LOBSTER FRA DIAVOLO

The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all? Most of the cooking time is spent simmering.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Number Of Ingredients 11



Spaghetti with Lobster Fra Diavolo image

Steps:

  • Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
  • Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

2 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
4 garlic cloves, crushed
1/2 teaspoon red-pepper flakes
2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
2 cups water
Coarse salt and freshly ground pepper
4 cups lobster stock or fish stock
3 lobster tails in shells
1 pound spaghetti
2 tablespoons chopped fresh basil

LOBSTER FRA DIAVOLO

My family makes this dish every year as part of our Italian-American Feast of the Seven Fishes menu. Our version doesn't include tomatoes, like others do, though it's packed with flavor. Every part of this dish is an incredible labor of love, but I promise you all your hard work will pay off.

Provided by Antonia Lofaso

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 36



Lobster Fra Diavolo image

Steps:

  • Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
  • Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
  • Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
  • Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
  • Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
  • Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
  • To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
  • Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
  • Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
  • Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

1 pound fresh Maine lobster tails
1 cup plus 2 tablespoons neutral oil, such as peanut or canola
8 baby artichokes, cleaned and quartered (see Cook's Note)
1 lemon, to keep artichokes from oxidizing
3 ounces skinless black cod fillet, cut into 4 pieces
Kosher salt and freshly ground black pepper
1 sprig fresh thyme
7 tablespoons unsalted butter
30 PEI cockles or small clams (see Cook's Note)
4 cups store-bought lobster broth, or homemade, recipe follows
1 1/2 cups sunchoke puree, recipe follows
3 tablespoons picked fennel fronds
3 tablespoons picked flat-leaf parsley leaves
2 cups heavy cream
2 cups sunchokes, peeled and chopped
2 teaspoons kosher salt
1/4 cup neutral cooking oil
2 celery stalks, roughly chopped
1 carrot, roughly chopped
1/2 onion, roughly chopped
1/2 fennel bulb, roughly chopped, fronds reserved
Kosher salt and freshly ground black pepper
1 pound lobster tail shells
4 cloves garlic, peeled and smashed
2 sprigs tarragon
1 small bay leaf
1 sprig basil
1 sprig thyme
1 sprig rosemary
3/4 teaspoon chile flakes
8 tablespoons (1 stick) unsalted butter
1/2 cup plus 1 tablespoon tomato paste
1/2 cup bourbon
1/2 cup white wine
1 tablespoon lobster base, such as Better Than Bouillon
3 to 6 cups water

LOBSTER FRA DIAVOLO WITH SPAGHETTINI

Look for lobsters that are alive and kicking-the claws shouldn't hang limp-and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style-not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.

Yield makes 6 servings

Number Of Ingredients 10



Lobster Fra Diavolo with Spaghettini image

Steps:

  • Place the lobsters in the freezer about 30 minutes before beginning this recipe.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Cut off the lobster legs and claws from the body with a sturdy pair of kitchen shears. Divide the claw at the joint. Whack the claws with a meat mallet just hard enough to crack the shells. (If you wish, to make it easier to remove the meat from the shell after the lobster is cooked, cut along one side of each of the two joints that were attached to the claw.) Lay one of the lobsters on a cutting board with the tail stretched out. Cut the lobster body in half length-wise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section cleanly in half. Turn the knife in the other direction and cut the tail in half in the same way. You now have two lobster halves, each of which consists of tail and body pieces. Do not separate the tail from the body. Cut off the antennae and eyes with the shears and scrape out the digestive sac located inside the shell, behind the eyes. Pull out the dark vein that runs along the tail, but leave the tomalley-the pale-green mass close to the tail-intact. (It adds wonderful flavor to the sauce.) Repeat with the remaining lobsters.
  • In a wide, heavy skillet, heat 1 cup of the vegetable oil over medium heat. Pat all the lobster pieces dry with paper towels. Dredge the meat side of the lobster halves lightly in flour and add as many of them, cut side down, as fit comfortably to the skillet. Cook until the lobster meat is lightly browned, about 5 minutes. Remove from the pan and repeat with the remaining lobster body pieces, adding more oil to the pan as needed. When all the lobster halves have been browned, add the claws and joints to the pan and cook, turning them with long-handled tongs, until the shells turn bright red on all sides, about 4 minutes. Turn the lobster pieces carefully-they are likely to splatter.
  • Heat the olive oil in a wide, deep braising pan large enough to hold all the lobster pieces over medium heat. Whack the garlic cloves with the side of a knife and add them along with the lobster legs to the oil. Cook, shaking the pan, until the garlic is lightly browned, about 3 minutes. Pour in the tomatoes, add the peppers and dried oregano, and season lightly with salt. Bring to a boil and adjust the heat to a lively simmer. Cook 10 minutes.
  • Stir in the fresh oregano and tuck all the lobster pieces into the sauce. Cook at a lively simmer just until the lobster meat is cooked through and juicy, about 5 minutes. If the sauce becomes too dense as it simmers, ladle a little of the pasta-cooking water into the pan. Keep the sauce and lobster warm over very low heat.
  • Meanwhile, stir the linguine into the boiling water. Cook, stirring frequently, until done, about 6 minutes. Drain the linguine and return it to the pot. Spoon the liquid portion of the lobster sauce over the pasta, leaving just enough sauce behind in the pan to keep the lobster pieces moist. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
  • Divide the linguine among 6 pasta bowls. Top each with a lobster body and claw. Spoon some of the sauce remaining in the pan over each serving, and serve immediately.

Three 1 1/4-pound live Maine lobsters
1 1/2 cups vegetable oil, or as needed
Salt
All-purpose flour 1/4 cup extra-virgin olive oil
8 cloves garlic
Two 35-ounce cans Italian plum tomatoes (preferably San Marzano) with their liquid, seeded and crushed
16 whole dried peperoncino or diavollilo hot red peppers, or 1 1/2 teaspoons crushed hot red pepper
1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
1 teaspoon chopped fresh oregano
1 pound linguine

LOBSTER FRA DIAVOLO

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15



Lobster Fra Diavolo image

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

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

LOBSTER FRA DIAVOLO

Provided by Robert Farrar Capon

Categories     dinner, appetizer, main course

Time 20m

Yield 4 pasta-course servings

Number Of Ingredients 9



Lobster Fra Diavolo image

Steps:

  • Put the tomatoes and juice into a saucepan and boil hard until reduced by half. Remove from heat and stir in the fresh butter. Set aside until needed.
  • Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned. Add Cognac and flame.
  • Add white wine and lobster stock and boil hard until reduced by at least half.
  • Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency. Serve over pasta.

1 16-ounce can tomatoes, chopped coarse, with juice
2 tablespoons fresh butter
2 tablespoons lobster butter, from recipe above
2 cloves garlic, minced
2 tablespoons Cognac
1/4 cup white wine
1 cup lobster stock
Leftover lobster meat, as available
Salt, pepper and red pepper as desired (the dish should be hotly seasoned)

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