LOBSTER FRA DIAVOLO
This is a pretty traditional rendition of the classic, although I do shell the lobster. If you want to make it with the shells, cut the tails in half and crack the claws and knuckles. Fish out all the meat from the body and legs and mix that in the sauce.
Provided by Hank Shaw
Categories Main Course Pasta
Time 1h5m
Number Of Ingredients 21
Steps:
- If you're going to make the optional lobster broth, sauté the onion, carrot and fennel bulb about 5 minutes over medium-high heat, then add the lobster shells. Crush the shells with a potato masher or somesuch while they cook. Let them cook, stirring often, for about 5 minutes. Add the bay leaves and anise seed and cover with about 1 quart of water. Simmer this about 45 minutes, or until reduced by half. Strain and reserve.
- Get a large pot of water boiling and add enough salt to make it salty. Drop the heat to a simmer and proceed.
- To make the sauce, sauté the onion in the olive oil over medium-high heat until the onion is just starting to brown on the edges, about 6 to 8 minutes. Stir in the garlic and chiles and cook another minute or three.
- Stir in the tomato paste and let that cook for 2 minutes, stirring almost constantly. Pour in the vermouth or white wine and use a wooden spoon to scrape up any browned bits in the pan. Add the remaining ingredients (including the reserved stock), except for the lobster and the fresh basil. Bring to a simmer, taste for salt, and let this simmer 20 minutes.
- Now you want to boil your pasta. It'll be ready when the sauce is now.
- Add the lobster and let this cook about 10 minutes, just until the chunks are cooked through. Stir in the basil or parsley and, if you want, add some lemon. Serve over the pasta.
Nutrition Facts : Calories 590 kcal, Carbohydrate 76 g, Protein 27 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
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
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.
LOBSTER FRA DIAVOLO
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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
LOBSTER FRA DIAVLO
Provided by Food Network
Yield 2 large main course servings.
Number Of Ingredients 9
Steps:
- Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: two chest halves (with legs attached), two lobster tail halves, two large claws and two knuckles that connect the claws and body. Save any juice that exude 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 a tablespoon of 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 chillies, oregano, and basil. Boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least one 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 one minute. Serve immediately.
FLORENCE FABRICANT'S LOBSTER FRA DIAVOLO
"Lobster Fra Diavolo, lobster in a spicy tomato sauce with linguine, 'brother devil' style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?" Florence Fabricant set out to find out in a 1996 column. She spoke to a number of experts on Italian food, but came away with few answers. Some insisted it was an Italian-American dish, with roots in New York, specifically Long Island or Little Italy, while others pointed to Naples. She included this recipe, adapted from "Lobster at Home" by Jasper White, the executive chef of the Legal Sea Foods chain. His version is served on bread, but this adaptation is served on pasta.
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
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, wine, 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
LOBSTER FRA DIAVOLO
From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.
Provided by Stephanie Z.
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
- Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
- Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.
Nutrition Facts : Calories 899.1, Fat 45, SaturatedFat 6.5, Cholesterol 431.3, Sodium 1356.5, Carbohydrate 13.6, Fiber 2.8, Sugar 6.3, Protein 87.4
LOBSTER FRA DIAVOLO
Provided by Robert Farrar Capon
Categories dinner, appetizer, main course
Time 20m
Yield 4 pasta-course servings
Number Of Ingredients 9
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.
LOBSTER FRA DIAVOLO
While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.
Provided by Sheila Lukins
Categories Pasta Shellfish Tomato Dinner Lobster Cognac/Armagnac Anniversary Jalapeño Engagement Party Potluck Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- 1. Pour the tomatoes, with all their juices, into a food processor and pulse until well blended. Set aside.
- 2. Heat the olive oil in a large heavy pot over medium heat. Add the lobster pieces, and season with salt and pepper. Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes.
- 3. Add the shallots and garlic to the lobster, and toss with tongs. Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes. Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano. Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.
- 4. While the mixture is cooking, bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to the package directions. Drain, and set aside.
- 5. To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls. Arrange the lobster tails and claws, with the sauce, on top of the pasta. Sprinkle with the remaining 2 tablespoons parsley. Serve the lobster bodies and legs in a separate bowl and let the guests help themselves. Serve immediately, with plenty of napkins.
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