Aragosta Alla Ischitana Recipe

Humanely dispatch and split (or use pre-cooked lobster)

If using a live lobster: bring a large pot of heavily salted water to a rapid boil. Hold the lobster head-first and plunge it into the boiling water for 60–90 seconds to stun it. Remove and transfer to a cutting board. Using a heavy chef's knife, split the lobster lengthwise through the center of the head and tail to expose the meat. Reserve juices and coral in bowl. Alternatively, if you prefer, cook whole lobster in boiling water for 7–9 minutes for 1.25–1.5 lb, then cool and crack shells to extract meat; reserve shells and juices.

Remove meat and shells

Carefully remove tail meat, claw meat and knuckle meat in large pieces. Keep meat chilled. Reserve shells (and any tomalley/coral) for adding to the sauce for extra flavor.

Quick poach in wine (optional step for flavor and texture)

In a wide skillet large enough for the lobster halves, pour 1 cup dry white wine and bring to a gentle simmer. Add the lobster halves (or pieces) flesh-side down and poach gently for 2 minutes to infuse flavor and heat through. Remove lobster and set aside. Reserve the poaching liquid; if you reserved shells earlier, you can simmer the shells with the wine briefly (3–5 minutes) to extract flavor, then strain and add to the sauce.

Heat a wide sauté pan over medium heat. Add 3 tablespoons extra-virgin olive oil. When shimmering, add the thinly sliced garlic and chopped shallot and sweat gently for 2–3 minutes until fragrant and translucent but not browned.

Add 1 tablespoon tomato paste if using and cook, stirring, 1 minute to deepen flavor. Pour in the crushed San Marzano tomatoes (28 oz). Stir to combine and bring to a gentle simmer.

Add 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in the reserved lobster juices/poaching liquid/shell infusion if you have it for added depth (about 1/2 cup to 1 cup). Reduce heat and simmer gently 10–12 minutes until sauce slightly thickens and the raw tomato taste has mellowed.

Stir in 1/4 cup chopped fresh parsley and the torn basil leaves, then taste and adjust seasoning. If sauce is too acidic, add the optional 1 tablespoon sugar or a small splash more white wine.

If you poached the lobster briefly earlier, add the lobster pieces back to the simmering tomato sauce, flesh-side down, and spoon sauce over the meat. If you removed meat earlier, tuck whole pieces (tail, claws) into the pan. Simmer gently 3–4 minutes to heat through and allow flavors to marry. If using pre-cooked meat, add just to warm through to avoid overcooking.

Just before serving, stir in 2 tablespoons unsalted butter and the zest and juice of 1 lemon to brighten the sauce and give it a silky finish. Check seasoning and add salt and pepper as needed.

Sprinkle 2 tablespoons chopped parsley over the finished dish. If you like, spoon sauce and lobster over cooked spaghetti or linguine: cook 12 oz pasta in a large pot of salted boiling water until al dente, reserve 1 cup pasta water before draining, then toss pasta with some sauce, adding reserved pasta water a little at a time to reach a glossy coating, and arrange lobster pieces on top.

Serve immediately with crusty bread to mop up the sauce.