Recipe courtesy of
Show: Ciao America
Lobster fra Diavlo with Buccatini
Total:
30 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate
Total:
30 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate

Ingredients

  • 1/4 pound buccatini
  • Salt
  • 2 ounces extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 1 shallot, crushed
  • 1 1/4 pound lobster
  • 1 cup vine-ripened cherry tomatoes, grape tomatoes, and golden pear tomatoes
  • 3/4 cup white wine
  • 2 tomatoes from (28-ounce) can whole tomatoes (recommended: San Marzano)
  • Salt and freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 sprig fresh thyme
  • 1/2 to 1 teaspoon red pepper flakes
  • 2 or 3 sprigs fresh Italian parsley, leaves coarsely chopped
  • 10 fresh basil leaves

Directions

Add bucatini to a large pot of boiling, salted water.

Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head. Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half. Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back. Split the claw at the joints. Split everything down the middle. Quarter each lobster half. There should be 8 small pieces of lobster.

Heat extra-virgin olive oil in a 12-inch skillet over high heat. Add garlic and shallots and cook until they start to take color, about 10 seconds. Add lobster pieces and cook for about minute per side, until lobster is golden on both sides. Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open. Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit. Use your hands and crush the 2 tomatoes directly into the pan. Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes. Let the mixture simmer for another 1 to 2 minutes. Drain the pasta, without shaking out the excess water. Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce. Add parsley and basil, toss 1 more time, and serve.

Cook's Note

If the lobster mixture seems to be getting dried out as it's cooking, add up to 4 ounces of water to rehydrate it.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lobster fra Diavalo with Ricotta Cavatelli

Recipe courtesy of Frank Bonanno

Grilled Rib-eye with Fra Diavolo Lobster Relish

Recipe courtesy of Bobby Flay

Shrimp Fra Diavolo

Recipe courtesy of Giada De Laurentiis

Bobby Flay's Fra Diavolo Jambalaya

Recipe courtesy of Bobby Flay

Shrimp and Angel Hair Fra Diavolo

Recipe courtesy of Emeril Lagasse

Cherry Tomato Fra Diavolo Sauce, Seafood and Pasta

Recipe courtesy of Rachael Ray

Lobster Roll

Cajun Lobster

Recipe courtesy of The Plantation House

Lobster Roll

Recipe courtesy of Portland Lobster Company

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here