Lobster Fra Diavolo Recipe
Bucatini, grilled scallion, Calabrian chile
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Lobster and Sauce
Grilled Scallions
Method
Pasta Preparation
- 1
Cook the Bucatini
In a large pot of salted boiling water, add the bucatini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Lobster and Sauce Preparation
- 2
Prepare the Lobster
Using kitchen shears, carefully cut the lobster tails down the middle and remove the meat. Cut the meat into bite-sized chunks.
- 3
Make the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- 4
Incorporate Chiles and Tomatoes
Stir in the chopped Calabrian chiles and crushed tomatoes, cooking for another 5 minutes.
- 5
Add Lobster and Wine
Add the lobster chunks and white wine to the skillet, then season with salt and black pepper. Simmer for about 8-10 minutes until the lobster is cooked through.
- 6
Combine with Pasta
Add the cooked bucatini to the skillet, tossing to combine. If needed, add reserved pasta water to achieve desired sauce consistency. Stir in fresh basil.
Grilled Scallions Preparation
- 7
Grill the Scallions
Preheat a grill or grill pan over medium-high heat. Toss scallions with 1 tablespoon of olive oil and salt. Grill for 2-3 minutes on each side until charred and tender.
Serving
- 8
Plate the Dish
Serve the lobster fra diavolo immediately, garnished with grilled scallions on top.
