LOBSTER FRA DIAVOLO

By á-47623

CRAIG CLAIBOURNE

Ingredients

• 2 1 1/2 LB LOBSTERS
• 6 TBSP OLIVE OIL
• SALT AND FRSHLY GROUND PEPPER
• 2 TBSP FINELY CHOPPED GARLIC
• 1/4 CUP FINELY CHOPPED SHALLOTS
• 1/2 CUP DRY WHITE WINE
• 1/2 CUP FINELY CHOPPED GREEN PEPPER
• 1/4 TSP HOT RED PEPPER FLAKES OR TO TASRE
• 4 CUPS ITALIAN CANNED TOMATOES
• 2 TBSP TOMATO PASTE
• 1/4 CUP FINELY CHOPPED ITALIAN PARSLEY
• 2 TSP FRESH CHOPPED BASIL OR 1 TSP DRIED
• 1/4 TSP THYME
• 1 BAY LEAF
• 1 TSP OREGANO
• 12 LITTLENECK CLAMS

Preparation

Step 1

Kill each lobster by plunging a knife into the thorax, where the tail and body meet. Break off the tail and cut it crosswise into thirds with shell on.Cut the carcass into quarters. Discard the tough sac near the eyes. Reserve the coral and liver for later use. Crack the claws.

In a large skillet heat the oil and add the pieces of lobster, stirring frequently. Sprinkle with salt and pepper to taste. When the pieces are bright red all over, sprinkle with garlic and shallots. Ad the white wine and cook until most of the wine evaporates.

Add the remaining ingredients except the clams and cover the skillet. Simmer, stirring occasionally, about 20 minutes. Add the clams and cover. Cook until they open. Put the coral and liver thru a sieve and add to the sauce. Heat thoroughly. Serve on a bed of linguini.
Optional at end add 1 or 2 tablespoons of cognac