Lobster Fra Diavolo

With all the lobster recipes out there, lobster fra diavolo is quite possibly my favorite. Rich succulent lobster served over a bed of pasta bathed in spicy fra diavolo sauce. Sheer perfection.

Lobster Recipes - Lobster Fra Diavolo #pasta #lobster #valentinesday #gourmet

Lobster recipes can be daunting, I get it.

You take awkwardly flailing crustaceans home and stare them in the eyes as you dunk them into boiling water. It’s a serious culinary commitment.

But what makes a more decadent and romantic Valentines Day dinner than a steaming ruby red lobster sitting on a plate? Absolutely nothing.

Why not consider giving it a try this Valentines Day… for your Sugarloaf, or whatever you call him/her.

Lobster Recipes - Fra Diavolo #pasta #lobster #valentinesday #gourmet

A few years ago Lt. Dan and I took a week long vacation (without children) to the islands of Saint Kitts and Nevis. We spent most of our days laying on the beach or hiking, and spent our evenings trying to hunt down the best local seafood joints.

Our most memorable meal was at an open-air bar, right on the water. Fishermen brought in freshly caught lobsters and we watched as the “chefs” standing behind an open grill, aggressively whacked the lobsters in half and placed them on the flames. They were then slathered in garlic butter and served sizzling hot.

I had never tasted lobster so good in all my life.

Easy Lobster Recipes - Lobster Fra Diavolo #pasta #lobster #valentinesday #gourmet

So today I thought I’d combine my two favorite lobster recipes, fresh grilled lobster and comforting lobster fra diavolo for a magnificent Valentine feast for two.

This is the perfect way to enjoy lobster, in my opinion. On one hand you have tender sweet lobster meat with a slight smoky quality from the grill. Then you have piles of pasta bathed in a rich spicy fra diavolo sauce, kissed with lobster juices and cognac.

Fra Diavolo means “Brother Devil” in italian, so you can guess, it’s meant to be spicy. But of course you can adjust the spice to your liking.

I also add sweet fennel and a touch of cream to the sauce. I feel it balances out the heat and offers an extra bit of luxury to this dish.

Best Lobster Recipes - Lobster Fra Diavolo #pasta #lobster #valentinesday #gourmet

Start by placing the live lobsters in the freezer for about 30 minutes. This numbs the lobsters, making the process more humane and bearable for all involved. Then quickly and forcefully cut the lobsters right down the center from head to tail. The hard part is officially over.

Slather the insides of the lobsters with garlic butter, salt and pepper. Then place the lobsters on a hot grill, shell side down.

Meanwhile, saute onions, garlic and fennel until soft and tender. Add the cognac, tomatoes, clam juice, and crushed red pepper until thick and bubbly.

Amazing Lobster Recipes - Lobster Fra Diavolo #pasta #lobster #valentinesday #gourmet

Pick the lobster meat out of one whole lobster, leaving the other 2 halves intact. Add the cream, lobster juices, and meat to the sauce and toss in the al dente pasta. Place the remaining lobster halves on serving plates. Then slather them with more garlic butter. Finally pile the pasta high on top of the two plated lobsters and sprinkle with parmesan cheese.

These lobster recipes come together so perfectly, you would think all lobsters should be grilled and mixed into fra diavolo.

And your sweetheart will think you’re a genius… and brave!

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Yield: 2-4 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Lobster Recipes - Fra Diavolo

Ingredients:

  • 2 - 1 lb. live lobsters
  • 8 Tb. butter, softened and divided
  • 4 cloves minced garlic, divided
  • 1 Tb. olive oil
  • 1/2 fennel bulb, cored and sliced thin
  • 2 shallots, peeled and sliced thin
  • 2 Tb. chopped parsley
  • 1/4 cup cognac
  • 1/2 cup clam juice
  • 28 oz. can DeLallo crushed tomatoes
  • 1 Tb. DeLallo tomato paste
  • 1/2 - 1 tsp. crushed red pepper
  • 3 Tb. heavy cream
  • 7 oz. DeLallo Fettuccine
  • Salt and pepper

Directions:

  1. Place the live lobsters in the freezer for about 30 minutes. This numbs the lobsters, making the process more humane and bearable for all involved. Then line your knife between the eyes and quickly and forcefully chop the lobsters right down the center from head to tail. The hard part is officially over. Preheat the grill.
  2. Mix 6 Tb butter with 2 minced garlic cloves. Slather the insides of the lobsters with half the garlic butter, and liberally salt and pepper. Then place the lobsters on a hot grill, shell side down. Grill for 5 minutes, or until the meat is white and opaque. Do not over cook!
  3. Meanwhile, set a large pot of salted water over high heat to boil. Cook the pasta according to package instructions. In a separate large skillet, saute the shallots, garlic, parsley and fennel with 2 Tb. remaining butter and 1 Tb. olive oil,  until soft and tender. Add the cognac, clam juice, tomatoes, tomato paste, and crushed red pepper until thick and bubbly. Salt and pepper to taste.
  4. Use a small hammer or meat mallet to crack the lobster claws. Pick the lobster meat out of one whole lobster, leaving the other 2 halves intact. Roughly chop the lobster meat. Add the lobster juices and meat to the sauce and toss in the al dente pasta. Add the cream and toss and cook another 2 minutes. Place the remaining lobster halves on serving plates. Then slather them with more garlic butter. Finally pile the pasta high on top of the two plated lobsters and sprinkle with parmesan cheese.

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31 Responses to “Lobster Fra Diavolo”

  1. #
    1
    Taylor @ Food Faith Fitness — February 10, 2014 @ 6:54 am

    Ok, I have never cooked a live lobster before, but it is definitely on my to do list! This pasta means I have to get on that to do list…this looks yum and perfect for Vday!

    Reply

  2. #
    2
    Kevin @ Closet Cooking — February 10, 2014 @ 7:30 am

    This looks amazing! Perfect for V-Day!

    Reply

  3. #
    3
    Jenny Flake — February 10, 2014 @ 7:30 am

    Wow I am dying for dinner at 6:30am!! Gorgeous Sommer!!

    Reply

  4. #
    4
    Jeanette | Jeanette's Healthy Living — February 10, 2014 @ 7:30 am

    This looks amazing Sommer! I love lobster.

    Reply

  5. #
    5
    Maria — February 10, 2014 @ 7:48 am

    I am kind of scared of Mr. Lobster, but I will take DeLallo pasta any day:)

    Reply

  6. #
    6
    Erin | The Law Student's Wife — February 10, 2014 @ 8:00 am

    OK, I am officially impressed Sommer! I love love lobster and it is seriously a special treat. I’ll print a copy of this out for my sugar loaf and leave it somewhere obvious for him **hint, hint**

    Reply

  7. #
    7
    Liz @ The Lemon Bowl — February 10, 2014 @ 8:02 am

    I am drooling over this!! My hubby is from Boston and would go nuts for this!!

    Reply

  8. #
    8
    Tieghan Gerard — February 10, 2014 @ 8:30 am

    This looks amazing!! I post lobster today too, but now I need this pasta!! Wow! So good!

    Reply

  9. #
    9
    Lauren @ Climbing Grier Mountain — February 10, 2014 @ 8:44 am

    Um, this lobster is gorgeous!! What a perfect dish to celebrate Valentine’s Day!

    Reply

  10. #
    10
    Julie @ Table for Two — February 10, 2014 @ 9:15 am

    I love fra diavolo! Lobster is an amazing addition and perfect for the lovely occasion!

    Reply

  11. #
    11
    marla — February 10, 2014 @ 9:25 am

    Gorgeous pasta recipe!!

    Reply

  12. #
    12
    Paula – bell’alimento — February 10, 2014 @ 10:23 am

    I love seafood! This looks gorgeously delicious!

    Reply

  13. #
    13
    Heather Christo — February 10, 2014 @ 11:20 am

    this is completely stunning Sommer! I am blown away. I made lobster for this week too, but it looks kind of sad in comparison to this masterpiece!

    Reply

  14. #
    14
    Melanie @ Carmel Moments — February 10, 2014 @ 11:44 am

    Seeing all these lobster recipes is making me so hungry. Gotta get me a lobster. Looks amazing and flavorful. I’d love to try it!

    Reply

  15. #
    15
    RavieNomNoms — February 10, 2014 @ 11:48 am

    My fiance would go gaga over this!

    Reply

  16. #
    16
    Gaby — February 10, 2014 @ 3:25 pm

    This is incredible, one of my all time favorite dishes! You have some lucky Valentines!

    Reply

  17. #
    17
    Laura (Tutti Dolci) — February 10, 2014 @ 4:35 pm

    Stunning presentation, and oh how I wish I wasn’t allergic to lobster because this looks so good!

    Reply

  18. #
    18
    Marjory @ Dinner-Mom — February 10, 2014 @ 6:35 pm

    Absolutely love lobster and this recipe. I must admit that I buy tails from the grocery store that have already been split. I’m not sure I could handle cooking a live one!

    Reply

  19. #
    19
    Sylvie @ Gourmande in the Kitchen — February 10, 2014 @ 9:36 pm

    Lobster is intimidating for sure but nothing says “special occasion” quite like it.

    Reply

  20. #
    20
    Brian @ A Thought For Food — February 11, 2014 @ 7:41 am

    Since lobster is so freakin cheap up here, I think I might need to pick some up to make this!

    Reply

  21. #
    21
    Christine @ Cooking with Cakes — February 11, 2014 @ 8:39 am

    your plating of this dish is STUNNING!!! so crazy obsessed right now :)

    Reply

  22. #
    22
    Jennifer Miller/MealDiva — February 11, 2014 @ 10:54 am

    OMG! This looks AMAZING! I’m hungry now…

    Reply

  23. #
    23
    Kiran @ KiranTarun.com — February 11, 2014 @ 10:47 pm

    Lobster is definitely reserved for special occasions. This is so mouth-watering!

    Reply

  24. #
    24
    Carolyn — February 12, 2014 @ 2:36 pm

    For my “sugarloaf”! Hahahaha! But it is a lovey dish, Sommer!

    Reply

  25. #
    25
    Trevor aka The BUrger Nerd — February 20, 2014 @ 9:10 am

    First off, those pics are making my mouth water. Very tasty looking recipe. Secondly, never heard about the lobster in the freezer trick. I’m not squeamish but if there is anything I can do to lessen the discomfort of something I’m about to eat then I’m all for it. Thanks for sharing the recipe (and pics) and for the humane tip on how to handle lobsters.

    Reply

  26. #
    26
    Nutmeg Nanny — February 20, 2014 @ 3:48 pm

    This dish looks absolutely decadent, my mouth is watering over here!

    Reply

  27. #
    27
    Shaina — February 21, 2014 @ 10:33 am

    Oh, hi. You’ll be my personal chef, right? Ahem.

    Reply

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