Tag: Lobster Fra Diavolo

Lobster Diavolo on a dark and stormy night …

Posted on by paultmorrison

Yesterday Joey doesn’t tell me it’s his birthday (like I would be able to spank him 24 times) but he does tell me he has a hankering for lobster diavolo. Once described I grab some lobsters and head back to the homestead. I figured if I said “honey, I’m making lobster diavolo”, I could chop up the lobsters but by the time I get to throwing them in the dutch oven someone would take charge. But it was all, “that’s great I’ll just have a glass of red wine and not even watch.”

 

Yikes, I gotta do it all by myself? A search of GMG and I have the recipe. Basil, parsley and the hot dried red peppers out of the garden. If I do say so myself, it came out pretty tasty.

I did it all by myself

Click the photo for more photos of a wave an hour ago, a grabbo dike pointing right at the North Tower on Thacher, Shalin Lui in the background, and Rockport harbormasters Scott and Rosemary coming back from an emergency run off Halibut Point. Rubber Duck stayed home.

The Mrs Comes Through With The Lobster Fra Diavolo Recipe She Used (and modified a bit)

Posted on by Joey Ciaramitaro

It’s rare that the Mrs finds time in her day to respond for recipe requests but here you go-

She used this recipe (and modified it just a bit)  I like my sauce thick and full of flavor and this was the bomb!

She writes-

I just realized I never sent the recipe…

here is the link. I didn’t use the lobster broth – I basically made the sauce and then added cooked lobster meet at the end.

Hope this helps!

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Active time: 30 minutes Total time: 1 hour.

Lobster Fra Diavolo Recipe

Ingredients

| metric conversion

  • Two 2-pound live lobsters
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 dried Italian hot red pepper, split lengthwise, or 1/2 to 1 teaspoon crushed red pepper flakes, or to taste
  • 1/2 cup dry white wine
  • 2 cups canned crushed Italian plum tomatoes, preferably San Marzano, undrained
  • 4 anchovy fillets, chopped
  • 2 teaspoonsdried oregano, preferably Sicilian
  • 1 tablespoonkosher salt, plus more to taste
  • 1 pound spaghetti or linguine
  • 3 tablespoons chopped fresh Italian flat-leaf parsley
  • Freshly ground black pepper

For the directions click the link: http://leitesculinaria.com/66532/recipes-lobster-fra-diavolo.html#ixzz1YaNmgEFD

Here’s a pic of the one the Mrs made the other night-

Oh, I should also add that she only uses canned San Marzano tomatoes for her zugu.  They cost a little more but if you want the best, that’s what you buy.

The Mrs Hit It Out Of The Park With This Lobster Fra Diavolo Dinner Last Night

Posted on by Joey Ciaramitaro

Incredible!!!!

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