Lobster Fra Diavolo Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the linguine or spaghetti until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

If using live lobster

Bring a large pot of heavily salted water to a boil. Plunge lobsters headfirst into the pot, cover, and cook for about 8–10 minutes for 1–1.5 lb lobsters, until shells are bright red. Remove lobsters and cool enough to handle. Extract meat from claws and tail; reserve shells if you want to intensify sauce (see note). Roughly chop meat into bite-sized pieces and pat dry.

If using pre-cooked lobster meat

Pat the lobster meat dry and chop into bite-sized pieces. Set aside.

In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add the chopped lobster meat, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté just until warmed through and opaque, about 1–2 minutes. Remove the lobster from the pan and keep warm. Do not overcook.

In the same large skillet (wipe out if necessary), heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium heat. Add the minced shallots and cook until translucent, about 2–3 minutes.

Add the minced garlic and 1 teaspoon crushed red pepper flakes. Cook, stirring, until fragrant, about 30 seconds; do not let the garlic brown.

Stir in 2 tablespoons tomato paste and cook for 1 minute to caramelize and deepen the flavor.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, approximately 2–3 minutes.

Add the 28 oz crushed tomatoes, 1 tablespoon fresh lemon juice, and 1/2 teaspoon sugar (if using). Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to meld flavors and slightly thicken.

Taste and season the sauce with salt and black pepper to taste. If the sauce is too spicy, add a pinch more sugar; if too thick, loosen with some reserved pasta water or a splash of additional white wine.

Stir in 1/4 cup chopped parsley and 2 tablespoons julienned basil (if using).

Add the sautéed lobster back into the skillet with the simmering sauce. Gently fold to coat the lobster and heat through for 1–2 minutes over low heat. Be careful not to overcook the lobster.

Add the drained pasta to the skillet (or transfer sauce to the pasta pot). Toss vigorously, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that clings to the pasta (use up to 1 cup reserved water).

Stir in the remaining 1 tablespoon butter for gloss and richness. Adjust seasoning with additional salt, pepper, lemon juice, or crushed red pepper if desired.

Divide among warmed plates or bowls. Garnish with extra chopped parsley, a sprinkle of grated Parmesan or Pecorino if desired, and lemon wedges on the side.