lobster diavolo

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By Patrick Johnson
from Kingwood, TX

Preparing the sauce from ripe, in-season tomatoes really takes this dish to a new level. If out of season a large can of tomatoes will suffice.

serves 2
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For lobster diavolo

  • 2 lb
    roma tomatoes
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, crushed
  • 1/2 tsp
    red pepper flakes
  • salt
  • 2
    1.5 lb. pound lobsters
  • 1 tsp
    mint, fresh, chopped

How To Make lobster diavolo

  • 1
    Bring medium pot of water to boil.
  • 2
    Core tomatoes and cut a shallow "x" through the skin of the non-core end of each tomato with a sharp knife.
  • 3
    Working in batches, gently lower tomatoes into the boiling water for a bout 30 seconds, until the skin begins to peel away from the cuts.
  • 4
    Remove the tomatoes from the water with slotted spoon until they are cool enough to handle.
  • 5
    Peel and then roughly chop the tomatoes and set aside.
  • 6
    Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat.
  • 7
    Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned
  • 8
    Add the chili flakes and cook for another minute or two.
  • 9
    Add the tomatoes and any juices, along with a few generous pinches of salt and stir through.
  • 10
    Turn the heat down to low and simmer gently for 2 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out.
  • 11
    When sauce is ready, taste for salt and adjust as necessary. Cover and set aside.
  • 12
    Bring 1 inch of water to a boil in a large stockpot.
  • 13
    Add the lobsters to pot and cover.
  • 14
    Cook for 15-20 minutes, until the lobsters' antennae can be easily pulled off.
  • 15
    Remove lobsters from pot and set aside for a few minutes to cool.
  • 16
    Bring large pot of generously salted water to boil.
  • 17
    Add spaghetti and cook to al dente. Reserve 1/2 cup of pasta water.
  • 18
    Remove the lobster meat from shell. Reserve lobster meat keeping warm while finishing pasta.
  • 19
    Turn the heat to medium on the sauce. Add the cooked pasta and some of the pasta water, tossing pasta and sauce together.
  • 20
    Add a splash of olive oil.
  • 21
    Arrange pasta on two shallow, warm bowls.
  • 22
    Slice the lobster tails into 1/2 inch medallions and arrange these, along with the claw and knuckle meat, on top of spaghetti.
  • 23
    Drizzle with more olive oil and sprinkle generously with mint and serve immediately.