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
Scale
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
