Spaghetti with lobster fra diavolo

By taniaf

Ingredients

• 2 tbsp olive oil
• 1/2 medium onion, finely chopped
• 4 garlic cloves, crushed
• 1/2 tsp red pepper flakes
• 2 cans (28 oz each) whole peeled tomatoes with juice, pureed
• 2 cups water
• salt and pepper
• 4 cups lobster or fish stock
• 3 lobster tails in shells
• 1 lb spaghetti
• 2 tbsp fresh chopped basil

Details

Servings 6

Preparation

Step 1

Heat oil in a large pot over medium. Cook onion, garlic, and red pepper flakes, stirring, until soft, 10 minutes.
Add tomatoes and water, bring to a simmer. Cook until reduced by half, about 1 hour.
Season with 1 tbsp salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer tails to a plate, let cool. Remove meat from shells, cut in half lengthwise.
Return meat to sauce.
Boil pasta in a large pot of salted water. cook until al dente. Drain, transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.