lobster diavolo
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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.
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yield
2 serving(s)
prep time
10 Min
cook time
2 Hr
method
Stove Top
Ingredients For lobster diavolo
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2 lbroma tomatoes
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2 Tbspolive oil
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2 clovegarlic, crushed
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1/2 tspred pepper flakes
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salt
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21.5 lb. pound lobsters
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1 tspmint, fresh, chopped
How To Make lobster diavolo
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1Bring medium pot of water to boil.
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2Core tomatoes and cut a shallow "x" through the skin of the non-core end of each tomato with a sharp knife.
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3Working in batches, gently lower tomatoes into the boiling water for a bout 30 seconds, until the skin begins to peel away from the cuts.
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4Remove the tomatoes from the water with slotted spoon until they are cool enough to handle.
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5Peel and then roughly chop the tomatoes and set aside.
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6Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat.
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7Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned
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8Add the chili flakes and cook for another minute or two.
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9Add the tomatoes and any juices, along with a few generous pinches of salt and stir through.
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10Turn 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.
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11When sauce is ready, taste for salt and adjust as necessary. Cover and set aside.
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12Bring 1 inch of water to a boil in a large stockpot.
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13Add the lobsters to pot and cover.
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14Cook for 15-20 minutes, until the lobsters' antennae can be easily pulled off.
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15Remove lobsters from pot and set aside for a few minutes to cool.
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16Bring large pot of generously salted water to boil.
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17Add spaghetti and cook to al dente. Reserve 1/2 cup of pasta water.
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18Remove the lobster meat from shell. Reserve lobster meat keeping warm while finishing pasta.
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19Turn the heat to medium on the sauce. Add the cooked pasta and some of the pasta water, tossing pasta and sauce together.
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20Add a splash of olive oil.
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21Arrange pasta on two shallow, warm bowls.
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22Slice the lobster tails into 1/2 inch medallions and arrange these, along with the claw and knuckle meat, on top of spaghetti.
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23Drizzle with more olive oil and sprinkle generously with mint and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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