Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2-lb. lobster, tail cut into 4 pieces, claws cracked, knuckles separated from body
- 1/4 cup flour
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 3 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- 1/4 cup white wine
- 1/2 cup fish stock
- 1/2 28-oz. can whole peeled tomatoes in juice
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1/2 lb. angel hair pasta, cooked
- 1 tablespoon chopped parsley
Preparation
Step 1
In a stock pot or dutch oven, heat oil over high heat. Dispatch the lobster by driving a knife straight down through it’s head, between the eyes, and remove tail, claws, and knuckles. Cut tail into four pieces, twist kuckles to remove from claws and bodies, and strike claws with the back of a knife to crack the shell.
Toss lobster pieces in flour, shake off excess, and add to pot; cook until shells turn red, about 4 minutes. Transfer lobster pieces to a plate; set aside. Add red pepper flakes, oregano, and garlic to pot; cook until spices bloom, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add white wine, and cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf, and bring to a boil. Reduce heat to medium-low, and cook partially covered until sauce thickens, about 20 minutes. Return lobster to pot, and cook until lobster is cooked through, about five more minutes. Add pasta and toss with sauce. Transfer to a large serving platter; sprinkle with parsley.