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Adam’s Lobster Fra Diavola for 6 Lucky People
$0.01

Adam’s Lobster Fra Diavola for 6 Lucky People

4 - 1 lb. to 1.5 lb. lobsters

2 Large Shallots

2 Tbs. Garlic

1 Bottle Dry White Wine

½ C. Cognac

1 Sm. Red Bell Pepper

2 tsp. Red Pepper Flakes (maybe more to taste)

2 Large Cans San Marzano whole peeled tomatoes

1/2 tsp. Sugar

2 Tbs. fresh Basil

8 Tbs. Fresh Flat Parsley

2 tsp. Oregano

1 Twig of Thyme

¼ C. Olive Oil

1 lb. Pasta (Bucatini or Linguini)

I usually prepare this sauce in 2 days, getting the dirty work out of the way so I can enjoy my guests the night of the dinner…. but it can also be prepared and enjoyed in 1 day.

Add fresh lobsters to boiling water for about 10 minutes (only par cook them) til they just begin to turn red.

Remove from pot and chill with ice to stop them from cooking. When cool, split off tails and large claws and set aside. Add rest of lobsters to pot of boiling water. Remove meat from tail and claws and refrigerate until ready to use. Add remaining shells and 2 C. of wine to pot. Add water if needed and boil for about 10-20 minutes until you have about a quart and a half of broth. Remove shells and gunk and strain remaining liquid with cheesecloth. Set aside about 1 C of stock and freeze the rest. Great for any kind of seafood dish.

To make Sauce – In deep pot add 1/2 C. Olive Oil and finely minced shallots, chopped red bell pepper, 2 tsp. red pepper flakes, 1 Tbs. Thyme, 2 Tbs. Basil and Sugar. Once shallots start to brown add 1 tsp. salt., tomatoes and cook for about 45 min. to 1 hour. Cool to room temperature and refrigerate until next day. If serving the same day add the 1 C Stock and 1/4 C. Cognac BEFORE adding the tomatoes, cook for about 15 minutes and after adding tomatoes cook for another 30 – 45 mins. Add white wine if sauce gets too thick.

Second Day – Remove sauce and par cooked lobster meat from refrigerator and bring to room temp. Boil 1 C. stock, add 1/4 C. Cognac and continue reducing until you have about 1 C. liquid and the Cognac is burned off. Bring sauce to a boil, add reduced stock and simmer for 30 minutes. Add more wine to sauce if needed. Boil salted water for pasta (I usually do this much earlier and just reheat to boil when ready). When ready to eat, add pasta (I like Bucatini) to boiling water til al dente. While cooking, add lobster to sauce for just a few minutes, careful not to over cook. Taste and adjust seasoning if necessary. Add pasta to sauce in pot, sprinkle with fresh parsley, serve with fresh bread for dipping and a nice Caesar Salad .        Finito!