Lobster Fra Diavolo

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Granted it's not so great that there's a typo in this recipe, if you've ever had crushed red pepper before, common sense tells you that 1/4 cup is WAY too much.

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i'll venture a guess that there is a typo...red pepper flake is likely 1/4 tsp.

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We enjoy spicey hot but the 1/4 cup crushed red pepper flakes is too much. After all the preparation and such a yummy stock, the hot factor detracted from the finished dish. I saved the stock and will make something else, maybe soup.

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We followed this recipe to the letter... what a disappointment. This was WAY too spicy to eat! 1/4 cup of red pepper flakes!? I can't imagine that this is correct. What a waste of perfectly good lobster.

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I made this delicious recipe with a 10 1/2 lb. Lobster. for Christmas Eve. Since the lobster was so big I had to give the recipe a little twist. I prepared the sauce with the stock from 2 1 and 1/2 lb. Lobsters and used the lobster meat to add to the sauce at the end of the cooking time. (Used 3 cans of tomatos.
I poured the sauce over the 10 1/2 lb. Lobster and cooked it in the oven, cover with foil for 50 - 55 minutes. Oh by the way I stuffed the cavity with a seasoned breadcrumb mixture of olive oil, garlic, pecorino cheese and parsley.
Everyone raved. I wish I could post a picture here of how it came out. It was fabulous. Check out the picture on my facebook page. Carol Gallo-turschmann

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This recipe is amazing. We used homemade pasta which kicked it up a little more. The lobster stock is definitely worth the time and makes the dish. We froze the leftover stock and recently made the recipe again using shrimp instead of lobster. Just as amazing as the first time!