Ingredients Jump to Instructions ↓

  1. 1 pound fettuccine

  2. 4 tablespoons extra-virgin olive oil

  3. 3/4 cup small diced onion

  4. 2 teaspoons shallots

  5. 2 tablespoons minced garlic

  6. 1/4 cup crushed red pepper flakes

  7. 2 cups canned tomato sauce

  8. 2 tablespoons tomato paste

  9. 1 pound blanched lobster meat, from claws and tails

  10. 1 cup lobster stock, recipe follows

  11. 1 teaspoon salt, plus more for pasta water

  12. 2 tablespoons chopped fresh parsley leaves

  13. Fresh basil leaves, to garnish

  14. 3 (1 1/4 pound) lobsters , blanched, cooled and shells cracked with lobster claw and tail meat removed

  15. 1/8 cup vegetable oil

  16. 2 ribs celery, quartered

  17. 2 tomatoes, coarsely chopped

  18. 1 yellow onion, peeled and quartered

  19. 1 carrot , peeled and coarsely chopped

  20. 2 sprigs fresh thyme

  21. 1 small bulb fennel

  22. 1 head garlic

  23. Salt and freshly ground black pepper

  24. Water, to cover

Instructions Jump to Ingredients ↑

  1. To make Lobster Fra Diavolo :

  2. Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain ; pasta will be only partially cooked. As the pasta cooks, set a large saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 2 minutes. Add the shallots and garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste . Cook the sauce until reduced by about half, about 5 minutes. Add the lobster to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup lobster stock and continue to cook the pasta in the sauce until al dente , about 3 to 4 minutes. Season the pasta with the salt and toss to combine. Garnish with fresh basil.

  3. To make lobster stock:

  4. In a large stockpot, heat the oil. Add the shells and stir. Cook for about 5 minutes. Add the celery , tomatoes , onion, carrot and thyme . Cut the fennel bulb in half and add to the pot. Cut the garlic head in half horizontally and add to the pot. Add enough water to cover the ingredients by about 2 inches. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, about 4 hours.


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