Lobster Fra Diavolo

By kmad

Ingredients

• Fra Diavolo sauce:
• 2 (1 1/4-pound) lobsters
• 5 tablespoons extra virgin olive oil 1 medium onion, chopped fine
• 1 tablespoon garlic chopped fine
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 cup fish or seafood stock
• 1/2 cup dry white wine
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 28-ounce can Italian plum tomatoes Freshly ground black pepper to taste
• 1 pound linguine
• 1 tablespoon chopped Italian parsley leaves.

Details

Servings 2

Preparation

Step 1

1. 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, wine, 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.
1/4 dry white wine
2 tablespoons chopped fresh flat-leaf parsley
1/2 pound cooked linguine, for serving
Directions
1.Fill a large stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Split lobsters lengthwise.
2.In a large skillet bring, Fra Diavolo sauce to a boil over medium-high heat; Add wine. Transfer lobster to skillet and spoon sauce over lobster. Reduce heat, cover, and cook for 10 minutes.
3.Divide lobster evenly between two plates. Serve immediately with linguine and topped with sauce