Mama Zuquinis Lobster Fra Diavolo Recipes

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LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

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

Shells from 2 lobsters
3 tablespoons olive oil
1 yellow onion, (chopped)
1/2 fennel bulb, (chopped)
2 carrots, (peeled and chopped)
2 bay leaves
1 teaspoon anise seeds ((optional))
1/4 cup extra-virgin olive oil
1 yellow onion, (minced)
5 cloves garlic, (minced)
1 to 3 fresh red chiles, (like Fresno or jalapeno, chopped (optional))
1 tablespoon tomato paste
1/2 cup vermouth or white wine
2 cups seafood stock
1 teaspoon cayenne, (or to taste)
1 teaspoon dried oregano
28 ounce can of crushed tomatoes
Salt and black pepper to taste
1 pound lobster meat, (cut into chunks)
2 tablespoons chopped fresh basil or parsley ((or more to taste))
1 pound spaghetti

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

DAVID ROSENGARTEN LOBSTER FRA DIAVLO



David Rosengarten Lobster Fra Diavlo image

Provided by Food Network

Categories     main-dish

Yield 2 large main course servings

Number Of Ingredients 9

2 (1 1/2 pound) lobsters
10 cloves garlic
4 tablespoons olive oil
1/2 cup dry white wine
2 (28-ounce) cans whole tomatoes
2 hot dried red chilies
1 teaspoon dried oregano
8 torn basil leaves
Crushed red pepper flakes to taste

Steps:

  • Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body. Save any juice that exudes 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 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 chilies, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 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 1 minute. Serve immediately.

LOBSTER FRA DIAVLO



Lobster Fra Diavlo image

Provided by Food Network

Yield 2 large main course servings.

Number Of Ingredients 9

2 (28-ounce) cans of whole tomatoes
2 hot dried red chillies
1 teaspoon dried oregano
8 torn basil leaves
Crushed red pepper flakes to taste
2 (1 1/2) pound lobsters
10 cloves garlic
4 tablespoons olive oil
1/2 cup dry white wine

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.

LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

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

2 (1 -1 1/2 lb) lobsters
6 tablespoons olive oil
4 sprigs parsley
1 teaspoon thyme or 1 teaspoon oregano
1 small onion, finely chopped
1 garlic clove, finely chopped
1 pinch clove
salt
fresh ground black pepper
2 cups cooked tomatoes
1/4 cup brandy
hot cooked rice

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

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