General Harvest Restaurants

Lobster Fra Diavolo Recipe

Ingredients:

  • 2 pounds (908g) lobster tails (4-6 ounce tails work well)

  • 1 pound dried spaghetti

  • 1/4 cup (60ml) extra virgin olive oil

  • 3 anchovy fillets

  • 15 cloves garlic sliced

  • 1 tablespoon crushed hot red pepper flakes or to taste

  • 3/4 cup (180ml) dry white wine

  • 2 28-ounce cans plum tomatoes hand crushed or blender pulsed

  • 1 teaspoon dried oregano

  • 3 tablespoons (45ml) brandy optional

  • 3 tablespoons (42g) butter cubed

  • 1/4 cup minced flat-leaf Italian parsley

  • 2 cups (480ml) pasta water will most likley not need all of it

  • salt and pepper to taste

Method:

  1. Bring a large pot of salted water to boil.

  2. With a sharp knife, split the tails down the middle. Any visible intestinal vein can easily be removed at this time.

  3. Heat the olive oil in a large pan to medium. Once shimmering add the lobster tails, meat side down and cook for 1 minute (work in batches if necessary to not overcrowd) then remove the lobster to a plate and tent with foil to keep warm.

  4. Add the garlic and anchovies to the pan and cook until the garlic is golden and the anchovies dissolve (about 3 minutes). Add the crushed red pepper flakes and cook for another 30 seconds.

  5. Add the white wine and turn the heat to high. With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. Once the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Mix in the oregano and Brandy and continue to simmer gently.

  6. Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water.

  7. Place the lobster tails into the sauce and mix to combine. Simmer until the lobster is cooked through (roughly 3-5 minutes). Once the lobster is cooked place all of the lobster pieces into a plate along with 3 cups of the sauce and tent with foil to keep warm.

  8. Add the almost cooked pasta and butter to the sauce pan and toss or mix to coat.

  9. If the pasta is too dry, add a few ounces of the reserved pasta water. Once the pasta reaches al dente, remove the pan from the heat and taste test. Season with salt and pepper if required. Mix in the parsley. Add the lobster pieces back to the pan or serve on the side. Enjoy!