Lobster Fra’ Diavolo Recipe
Lobster, Calabrian peppers, lobster cream sauce, cherry tomatoes
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Ingredients
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Seafood
Vegetables
Dairy
Pantry
Method
Preparation
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the whole lobsters and cook for 8-10 minutes until they are bright red and cooked through. Remove the lobsters from the pot, let them cool, and then remove the meat from the claws and tails. Chop the meat into bite-sized pieces and set aside.
- 2
Prepare the Vegetables
While the lobsters are cooling, finely chop the shallots and garlic. Halve the cherry tomatoes and slice the Calabrian peppers (remove seeds if desired for less heat).
Cooking
- 3
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
- 4
Add the Peppers and Tomatoes
Stir in the Calabrian peppers and cherry tomatoes. Cook for about 5 minutes, until the tomatoes start to soften.
- 5
Make the Lobster Cream Sauce
Pour in the heavy cream and sprinkle in the red pepper flakes. Allow the sauce to simmer for about 5-7 minutes until slightly thickened. Season with salt and black pepper to taste.
- 6
Combine Lobster and Pasta
Add the lobster meat to the skillet and stir to combine. Meanwhile, cook the pasta according to package instructions in a separate pot. Drain the pasta and add it directly to the skillet with the sauce, tossing everything together. If the sauce is too thick, add a little pasta water to loosen it.
- 7
Finish with Fresh Basil
Tear fresh basil leaves and stir them into the pasta just before serving.