Lobster Diavolo

Lobster Diavolo Recipe

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Patrick Johnson


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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10 Min
2 Hr
Stove Top


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

How to Make Lobster Diavolo


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

Printable Recipe Card

About Lobster Diavolo

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian
Hashtags: #spicy, #lobster, #pasta