Lobster Fra Diavolo

• 1 16-ounce can tomatoes, chopped coarse, with juice
• 2 tablespoons fresh butter
• 2 tablespoons lobster butter, from recipe above
• 2 cloves garlic, minced
• 2 tablespoons Cognac
• 1/4 cup white wine
• 1 cup lobster stock
• Leftover lobster meat, as available
• Salt, pepper and red pepper as desired (the dish should be hotly seasoned)

1. Put the tomatoes and juice into a saucepan and boil hard until reduced by half.
2. Remove from heat and stir in the fresh butter.
3. Set aside until needed.
4. Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned.
5. Add Cognac and flame.
6. Add white wine and lobster stock and boil hard until reduced by at least half.
7. Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency.
8. Serve over pasta.

tomatoes, fresh butter, lobster butter, garlic, cognac, white wine, lobster, lobster, salt

Taken from cooking.nytimes.com/recipes/11766 (may not work)