Recipe courtesy of David Rosengarten
Save Recipe Print
2 large main course servings



Split each lobster with a long, sharp knife. Cut each lobster into 8 pieces: 2 chest halves (with legs attached), 2 lobster tail halves, 2 large claws and 2 knuckles that connect the claws and body. Save any juice that exudes from the lobster. Refrigerate tails, claws and knuckles.

Turn on oven broiler. Brush a large roasting pan with a little oil, and place the four lobster chest halves on it. When oven is hot, place the pan directly under the broiler unit. Cook the lobster chests, turning frequently, for about 10 minutes, or until they are slightly charred.

While chests are cooking, place olive oil in a Dutch oven over medium heat. Peel and mince 6 garlic cloves, and add to the oil. Saute, stirring, until the garlic turns golden brown, about 5 minutes.

Remove chests from the oven and place in the Dutch oven with the garlic and oil. Add the white wine to the roasting pan, and deglaze pan for 30 seconds over a medium-high heat. Pour the wine into the Dutch oven. Remove the tomatoes from the cans, and, one by one, squeeze then over the contents of the Dutch oven, finally dropping the crushed tomatoes in. Reserve tomato juice in cans for possible use later. Add any reserved juices from the lobsters. Add the dried chilies, oregano, and basil; boil ten minutes. Cover the Dutch oven, remove from heat, and let it rest for at least 1 hour.

When almost ready to serve, pick the shells out of the tomato sauce and discard them. Remember to push all bits of tomato and lobster into the tomato sauce before discarding the shells. Add crushed red pepper flakes to taste. In a large heavy skillet, place the remaining 3 tablespoons of olive oil over a high heat. Gently peel the remaining 4 cloves of garlic and cut into broad, thin slices. Add the garlic to the oil, and cook until the garlic just starts to burn (about 5 minutes). Add the 4 lobster claws, 4 knuckles, and 4 tail halves (shell side down), and cook covered for 4 minutes. Turn the lobster pieces over and cook until done, covered, another 3 to 4 minutes. Lower heat to medium, add tomato sauce and stir well. Taste for seasoning and red pepper. If the sauce seems too thick, thin with a little reserved tomato juice. Cook for 1 minute. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.


Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Lobster Fra Diavlo

Recipe courtesy of David Rosengarten

Lobster fra Diavlo with Buccatini

Recipe courtesy of Frank DeCarlo

Maine Lobster Fra Diablo

Recipe courtesy of Frankie Competelli

Lobster fra Diavalo with Ricotta Cavatelli

Recipe courtesy of Frank Bonanno

Grilled Rib-eye with Fra Diavolo Lobster Relish

Recipe courtesy of Bobby Flay

Firehouse Fra-Diavilo

Recipe courtesy of Dan Rinaldi

Browse Reviews By Keyword