📝 About This Recipe
A legendary Italian-American classic, Lobster Fra Diavolo—meaning 'Brother Devil'—is a symphony of succulent, sweet lobster meat bathed in a spicy, robust tomato sauce. This dish captures the essence of coastal luxury, balancing the heat of crushed red pepper flakes with the aromatic sweetness of fresh basil and a splash of dry white wine. It is the ultimate celebratory meal, delivering a bold, sophisticated flavor profile that lingers beautifully on the palate.
🥗 Ingredients
The Seafood
- 2 pieces Live Maine Lobsters (approx. 1.5 lbs each, split lengthwise and claws cracked)
- 1 teaspoon Kosher Salt (for seasoning the lobster)
- 3 tablespoons Extra-Virgin Olive Oil (high quality for searing)
The Spicy Sauce
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 6 pieces Garlic Cloves (thinly sliced)
- 2 pieces Shallots (finely minced)
- 1 tablespoon Crushed Red Pepper Flakes (adjust to your heat preference)
- 3/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Tomato Paste (for richness)
- 1 teaspoon Dried Oregano
Pasta and Finish
- 1 pound Linguine or Spaghetti (dried or fresh)
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1/2 cup Fresh Basil Leaves (torn or chiffonade)
- 2 tablespoons Unsalted Butter (cold, to emulsify the sauce)
- 1/2 piece Lemon (for a final squeeze of brightness)
👨🍳 Instructions
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1
Prepare the lobsters by splitting them down the middle from head to tail. Remove the 'tomalley' (green liver) and the grain sac near the head. Crack the claws with the back of a knife to allow the sauce to penetrate later.
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2
Bring a large pot of heavily salted water to a rolling boil for the pasta.
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3
In a very large skillet or wide Dutch oven, heat 3 tablespoons of olive oil over medium-high heat until shimmering. Season the exposed lobster meat with a pinch of salt.
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4
Place the lobster halves meat-side down in the hot oil. Sear for 2-3 minutes until the shells turn bright red and the meat gets a light golden crust. Remove the lobster from the pan and set aside; it will not be fully cooked yet.
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5
In the same pan, reduce the heat to medium. Add the shallots and cook for 2 minutes until translucent. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
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6
Stir in the tomato paste and dried oregano. Cook for 1-2 minutes, stirring constantly, until the paste turns a deep brick red.
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7
Deglaze the pan with the white wine, scraping up all the flavorful browned bits (fond) from the bottom. Let the wine reduce by half.
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8
Add the hand-crushed San Marzano tomatoes and their juices. Bring to a gentle simmer and cook uncovered for 10-12 minutes to thicken the sauce.
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9
While the sauce simmers, drop the linguine into the boiling water. Cook for 2 minutes less than the package directions (very al dente).
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10
Nestle the seared lobster halves and the claws back into the simmering tomato sauce. Cover the pan and simmer for 5-6 minutes until the lobster meat is opaque and tender.
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11
Remove the lobster pieces once more and transfer them to a warm platter. This prevents overcooking while you finish the pasta.
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12
Using tongs, transfer the al dente pasta directly into the sauce. Add a splash (about 1/2 cup) of the starchy pasta water.
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13
Toss the pasta over medium heat for 1-2 minutes until the sauce coats the strands perfectly. Stir in the cold butter, fresh parsley, and half of the basil.
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14
Taste the sauce and adjust seasoning with salt or more red pepper if desired. Add a squeeze of fresh lemon juice.
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15
Plate the pasta in large bowls, topping each portion with a lobster half and a claw. Garnish with the remaining fresh basil and serve immediately.
💡 Chef's Tips
Don't overcook the lobster; it should be just opaque and tender, as it continues to carry-over cook once removed from the heat. Use high-quality San Marzano tomatoes for a sweet, less acidic base that balances the spicy heat. If you prefer a less messy experience, you can remove the lobster meat from the shells after the initial sear and chop it into large chunks before returning it to the sauce at the end. Always save your pasta water! The starch is the secret to a silky sauce that clings to the noodles. Adjust the red pepper flakes slowly; the heat intensifies as the sauce simmers.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Italian Rosato to cut through the spice. Serve with a side of crusty charred ciabatta bread to mop up every drop of the 'devilish' sauce. A simple arugula salad with lemon vinaigrette provides a refreshing contrast to the rich, spicy pasta. Keep a bowl on the table for discarded shells and provide lobster crackers for your guests. Finish the meal with a light lemon sorbet to cleanse the palate after the heat.