Lobster Fra Diavolo


“The Devil made me do it” http://www.youtube.com/watch?v=0SLifea3NHQ

Spaghetti Lobster Fra Diavolo ~ For One

Lobster tails often are on sale at the local supermarkets and Sam’s and Costco stores carry very large tails all the time, but I’m not sure where they come from and pretty much stick with USA products. One of our local stores actually has all the information as to where they get their seafood products right down to the fisherman.

Lobster is pretty much the only thing that I cannot get fresh around here unless I know a diver so I, like most of the country buy what is available on our east coast. While I prefer the lobster in the winter, summer is the time that the stores put them on sale so a good buy for grilled surf and turf dinners or in this case, “the devil made me do it” pasta dish.

The recipe that I made was under 30 minutes including a ten-minute thawing time of the lobster tail. Plenty of sauce for 2, but you will need another lobster tail.


1 hot red pepper or red pepper flakes to suit your taste
2 cloves of garlic sliced
½ medium onion, diced
A couple of tablespoons of EVOO
1 lobster tail cut into 4 pieces (in the shell) for one, you be the judge as to how much you want
1 hot dried red pepper or a red pepper flakes,
2 fresh tomatoes, diced,
½-1 cup homemade sauce
¼-cup fish seafood stock
½ cup white wine
5 fresh basil leaves
Salt and pepper
Fresh parsley, minced for garnish.
¼ pound cooked al dente spaghetti

In a pan large enough to hold all of the ingredients including the pasta heat about a tablespoon of EVOO over medium heat, toss in the hot pepper or pepper flakes, sliced garlic, sauté for about 1-1/2 minutes, add the lobster chunks sauté for about 45 seconds on one side, turn and sauté for another 15 or so seconds. The lobster pieces should be undercooked, as they will finish cooking in the sauce. Remove lobster to a plate and remove meat when cool enough to handle.

I toss the shell back into the pan and removed it before serving, but not necessary. Sauté the onion briefly add tomatoes, sauté for about 2-3 minutes and then add the stock and wine, reduce briefly add sauce, basil, and simmer for 10 or so minutes. Season with salt and pepper to taste, stir in the lobster meat to heat through and pasta and drizzle with a bit more EVOO. Toss serve in warmed pasta bowls, garnish with parsley and serve with more pepper flakes. Not a big fan of cheese with my seafood pasta, but if you like it, go for it…