Spaghetti With Lobster Fra Diavolo Recipes

Steps:

• Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
• Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

Steps:

• Place the lobsters in the freezer about 30 minutes before beginning this recipe.
• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Cut off the lobster legs and claws from the body with a sturdy pair of kitchen shears. Divide the claw at the joint. Whack the claws with a meat mallet just hard enough to crack the shells. (If you wish, to make it easier to remove the meat from the shell after the lobster is cooked, cut along one side of each of the two joints that were attached to the claw.) Lay one of the lobsters on a cutting board with the tail stretched out. Cut the lobster body in half length-wise 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 cleanly in half. Turn the knife in the other direction and cut the tail in half in the same way. You now have two lobster halves, each of which consists of tail and body pieces. Do not separate the tail from the body. Cut off the antennae and eyes with the shears and scrape out the digestive sac located inside the shell, behind the eyes. Pull out the dark vein that runs along the tail, but leave the tomalley-the pale-green mass close to the tail-intact. (It adds wonderful flavor to the sauce.) Repeat with the remaining lobsters.
• In a wide, heavy skillet, heat 1 cup of the vegetable oil over medium heat. Pat all the lobster pieces dry with paper towels. Dredge the meat side of the lobster halves lightly in flour and add as many of them, cut side down, as fit comfortably to the skillet. Cook until the lobster meat is lightly browned, about 5 minutes. Remove from the pan and repeat with the remaining lobster body pieces, adding more oil to the pan as needed. When all the lobster halves have been browned, add the claws and joints to the pan and cook, turning them with long-handled tongs, until the shells turn bright red on all sides, about 4 minutes. Turn the lobster pieces carefully-they are likely to splatter.
• Heat the olive oil in a wide, deep braising pan large enough to hold all the lobster pieces over medium heat. Whack the garlic cloves with the side of a knife and add them along with the lobster legs to the oil. Cook, shaking the pan, until the garlic is lightly browned, about 3 minutes. Pour in the tomatoes, add the peppers and dried oregano, and season lightly with salt. Bring to a boil and adjust the heat to a lively simmer. Cook 10 minutes.
• Stir in the fresh oregano and tuck all the lobster pieces into the sauce. Cook at a lively simmer just until the lobster meat is cooked through and juicy, about 5 minutes. If the sauce becomes too dense as it simmers, ladle a little of the pasta-cooking water into the pan. Keep the sauce and lobster warm over very low heat.
• Meanwhile, stir the linguine into the boiling water. Cook, stirring frequently, until done, about 6 minutes. Drain the linguine and return it to the pot. Spoon the liquid portion of the lobster sauce over the pasta, leaving just enough sauce behind in the pan to keep the lobster pieces moist. Bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. Check the seasoning, adding salt if necessary.
• Divide the linguine among 6 pasta bowls. Top each with a lobster body and claw. Spoon some of the sauce remaining in the pan over each serving, and serve immediately.

Steps:

• Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.
• Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
• While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
• Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
• While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.
• To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.
• Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.