Lobster Fra Diavolo Recipe
If you’re craving an unforgettable seafood dish bursting with bold flavors and a touch of Italian flair, look no further than Lobster Fra Diavolo. This vibrant recipe masterfully balances the sweetness of tender lobster meat with a spicy, tangy tomato sauce that warms your palate in the most delightful way. Perfect for impressing guests or simply indulging yourself on a special night, Lobster Fra Diavolo is a stunning dish that combines fresh ingredients with comforting pasta for a meal you’ll want to make again and again.
Ingredients You’ll Need
The magic of Lobster Fra Diavolo lies in its simplicity, where every ingredient plays a crucial role in building layers of flavor, texture, and color. These essentials ensure the dish is robust yet elegant, with a perfect harmony of spice, sweetness, and herbaceous notes.
- 1 pound linguine: The perfect pasta to soak up the luscious sauce while providing the ideal bite.
- 3 tablespoons olive oil: Adds a smooth, fruity richness and helps cook the aromatics gently.
- 1 onion (finely chopped): Brings natural sweetness and depth to the sauce.
- 3 garlic cloves (finely chopped): Offers a fragrant punch that complements the lobster without overpowering it.
- 1/2 teaspoon crushed red pepper flakes: Infuses just the right amount of heat to make this dish lively.
- 1/2 teaspoon salt: Enhances all the flavors and balances the acidity of the tomatoes.
- 1/2 teaspoon freshly ground black pepper: Adds subtle earthiness and warmth.
- 1/4 teaspoon dried oregano (or 1/2 teaspoon for more intensity): Introduces a classic herbal note that ties the sauce together.
- 1/2 cup Cognac: A delightful splash that elevates the sauce with a touch of sweetness and complexity.
- 14.5-ounce can diced tomatoes (with juice): The heart of the sauce, bringing bright acidity and a vibrant red color.
- 2 lobster tails (cooked, tail meat cubed): The star ingredient delivering sweet, tender seafood luxury.
- 3 tablespoons fresh flat-leaf parsley (chopped): Adds freshness and a pop of green that livens up every bite.
- 3 tablespoons fresh basil (chopped): Offers a fragrant, slightly sweet herbaceous note that complements the lobster perfectly.
- 4 fresh basil sprigs (for garnish): For a beautiful, aromatic finishing touch.
How to Make Lobster Fra Diavolo
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water and cooking the linguine according to the package instructions until al dente. Drain carefully but be sure to reserve half a cup of the pasta cooking water—this starchy water is a secret weapon to adjust the sauce’s consistency later.
Step 2: Sauté Onions and Garlic
While the pasta cooks, heat olive oil in a heavy skillet over medium-high heat. Add finely chopped onions and let them soften for about 4 minutes until they become translucent and sweet. Then stir in the garlic, crushed red pepper flakes, salt, black pepper, and oregano, cooking just for a minute to release their vibrant aromas without letting the garlic burn.
Step 3: Deglaze with Cognac
Pour in the Cognac and use your spoon to scrape up any golden bits stuck to the pan’s surface—this step adds incredible depth and character to the sauce. The alcohol will mostly cook off, leaving behind rich flavor that complements the seafood beautifully.
Step 4: Build the Sauce
Add the diced tomatoes with their juice to the skillet and stir everything together. Toss in the cubed lobster meat, chopped parsley, and basil, folding all ingredients gently. Let the sauce heat through so the lobster warms without becoming tough—this part is where the dish truly comes alive as the flavors meld.
Step 5: Combine Pasta and Sauce
Return the drained linguine to the pot and pour the Lobster Fra Diavolo sauce over it. Toss everything thoroughly so each strand is luxuriously coated. If the sauce seems a little dry, add some of the reserved pasta water a splash at a time to loosen it up and give it a silky texture that clings perfectly to the noodles.
How to Serve Lobster Fra Diavolo
Garnishes
Presentation makes the meal memorable. Top each serving with a fresh basil sprig for a pop of color and a fresh aroma that brightens every forkful. If you have lobster claws on hand, placing one on the plate turns this into an elegant, upscale experience.
Side Dishes
Lobster Fra Diavolo is rich and filling, so light sides work best. A crisp green salad dressed with lemon vinaigrette or some grilled asparagus makes a lovely contrast. Warm crusty bread is also a must-have for sopping up every bit of that fiery, luscious sauce.
Creative Ways to Present
For a dinner party, serve Lobster Fra Diavolo in large, shallow bowls to showcase the vibrant red sauce and lobster tidbits. A drizzle of extra virgin olive oil or a sprinkle of finely grated Parmesan can add an extra layer of indulgence. For a rustic twist, plate it in a cast-iron skillet right at the table—it’s a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Lobster Fra Diavolo in an airtight container in the refrigerator for up to two days. Since lobster can toughen when overcooked or stored too long, reheating gently is key to maintaining its delicate texture.
Freezing
While the sauce itself freezes well, lobster meat tends to get rubbery after freezing. If you plan to freeze leftovers, consider freezing the sauce and pasta separately and adding fresh lobster when reheating for the best results.
Reheating
To reheat, warm the sauce gently over low heat, adding a splash of water or broth if it looks too thick. Then toss in the pasta and heat through quickly to avoid overcooking. Avoid microwaving if possible, as gentle stovetop warming preserves the flavors and texture better.
FAQs
What kind of lobster should I use for Lobster Fra Diavolo?
Fresh lobster tails are ideal, but cooked lobster meat from claws or knuckles works well too. If fresh isn’t available, good-quality frozen lobster can be used, just thaw it carefully before cooking.
Can I make Lobster Fra Diavolo less spicy?
Absolutely! Simply reduce or omit the crushed red pepper flakes to suit your heat preference. You’ll still get that vibrant, savory tomato sauce with all the delicious lobster flavor.
Is Cognac necessary in the recipe?
Cognac adds a wonderful depth and sweetness, but if you don’t have it on hand, dry white wine or brandy can be a great substitute. The key is to deglaze the pan to lift the flavorful bits and add complexity.
Can I use a different pasta instead of linguine?
Yes! While linguine is traditional because of its shape and texture, spaghetti, fettuccine, or even pappardelle would all be wonderful alternatives that hold the sauce nicely.
How long does it take to prepare Lobster Fra Diavolo?
From start to finish, you’re looking at about 30 to 40 minutes, making it an impressive yet achievable dish for a weeknight or special occasion alike.
Final Thoughts
Lobster Fra Diavolo offers a sensational medley of heat, sweetness, and fresh herbs that come together in a luxurious, soul-satisfying meal. Whether you’re treating yourself or hoping to wow friends and family, this dish truly shines as a celebration of good ingredients and big flavors. Give it a try soon—you might just find your new favorite pasta night tradition.
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Lobster Fra Diavolo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Lobster Fra Diavolo is a spicy and flavorful Italian-American seafood pasta dish featuring succulent lobster meat simmered in a spicy tomato and cognac sauce, served over linguine and garnished with fresh herbs. It combines the richness of lobster with a kick of crushed red pepper for a perfect balance of heat and seafood indulgence.
Ingredients
Pasta
- 1 pound linguine
Sauce
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1/2 cup Cognac
- 14.5 ounce can diced tomatoes with juice
Seafood and Herbs
- 2 lobster tails, cooked and tail meat cubed
- 3 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons fresh basil, chopped
- 4 fresh basil sprigs for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Sauté the Onion: In a large, heavy skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and cook, stirring occasionally, for about 4 minutes until softened and translucent.
- Add Garlic and Spices: Stir in the chopped garlic, crushed red pepper flakes, salt, freshly ground black pepper, and dried oregano. Cook the mixture for about 1 minute until fragrant, taking care not to burn the garlic.
- Deglaze and Build Sauce: Pour in the cognac, scraping up any browned bits from the bottom of the skillet to incorporate flavor. Add the diced tomatoes with their juice, cubed lobster meat, chopped parsley, and chopped basil. Stir the sauce and cook until everything is heated through and well combined, about 3-5 minutes.
- Toss Pasta and Serve: Add the cooked linguine to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce appears too thick or dry, add some of the reserved pasta water gradually to loosen it to your desired consistency. Plate the pasta and garnish each serving with a fresh basil sprig and a lobster claw if available. Serve immediately for the best flavor and texture.
Notes
- Be careful when cooking the garlic to prevent it from burning as it can turn bitter.
- If you do not have lobster claws, simply garnish with additional fresh basil or parsley.
- You can substitute Cognac with brandy or dry white wine if preferred.
- Adjust crushed red pepper flakes to your heat tolerance — add more for spicier sauce or less for a milder dish.
- Reserve some lobster shells to make a quick stock for an even richer sauce if time permits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: Lobster Fra Diavolo, spicy lobster pasta, Italian seafood pasta, linguine with lobster sauce, seafood fra diavolo
