Lobster Fra Diavolo (Pasta With Spicy Lobster-Tomato Sauce)
- For the pasta:
- 2 tablespoons extra-virgin olive oil
- 2 to 3 small Calabrian chiles, packed in oil, finely chopped
- 2 shallots, minced
- 8 cloves of garlic, minced
- 2 tablespoons Muir Glen tomato paste
- 1/2 cup dry sherry
- 1 cup lobster or fish stock
- 1 (28-ounce) can Muir Glen whole, peeled tomatoes, chopped
- 2 tablespoons coarse salt
- 1 1/2 pounds dried pasta
- 1 pound lobster meat (from three 1 1/2-pound lobsters)
- 1 tablespoon flat-leaf Italian parsley, chopped, for garnish
- For the lobster and stock:
- 2 tablespoons coarse salt
- 3 (1 1/2-pound) lobsters
- 10 sprigs parsley
- 1 small onion, cut in half
- In a large pot or Dutch oven, heat olive oil over medium-low heat. Add the chiles, shallots, and garlic and cook until shallots are translucent and garlic is softened but not brown, about 4 to 5 minutes.
- Add the tomato paste and mix to combine.
- Add the sherry and increase heat to medium-high, whisking to incorporate.
- Add the stock and continue whisking to make a uniform sauce. Lower heat to a simmer and allow sauce to reduce by half, about 5 minutes.
- Add the tomatoes, salt, and 2 cups of water.
- Bring sauce to a boil and then reduce to a simmer. Cover the pot and cook for 30 minutes.
- Remove the lid and allow to cook for an additional 10 minutes. Meanwhile, in a separate pot, cook the pasta according to the package instructions.
- When the pasta has 2 minutes left to cook, add the lobster to the sauce and mix to combine. Taste and adjust the seasoning, if necessary.
- Drain the pasta and add to the pot with the lobster sauce. Mix to combine and transfer to a serving platter. Garnish with the chopped parsley.
- In a large pot, add the salt to 10 cups of water and bring to a boil. Add the 3 lobsters and wait for the water to return to a boil. Once it does, cook the lobsters for 7 minutes.
- Remove the lobsters from the cooking liquid and set aside to cool. Strain the cooking liquid and place the clear liquid back in the same large pot.
- Remove all the meat from the lobsters, then chop into 1/2-inch to 1-inch pieces and set aside.
- Rinse the shells to remove any debris, then add them back to the pot with the strained cooking liquid.
- Add the parsley and the cut onion halves to the water and bring to a boil.
- Reduce to a simmer and cook for 45 minutes, skimming any foam that rises to the top.
- Strain the broth and set aside. You will need 1 cup of stock for this recipe. The rest can be frozen for up to 6 months.
pasta, extravirgin olive oil, calabrian chiles, shallots, garlic, tomato, sherry, lobster, tomatoes, coarse salt, pasta, lobster, flatleaf italian parsley, lobster, coarse salt, lobsters, parsley, onion
Taken from food52.com/recipes/78153-lobster-fra-diavolo-pasta-with-spicy-lobster-tomato-sauce (may not work)