Maine Lobster Fra Diablo
- 1 live Maine lobster (2 pounds)
- 1/3 cup olive oil
- 2 large garlic cloves, chopped
- 1/2 cup white wine
- 1 1/2 cups basic tomato sauce
- Pinch crushed red pepper flakes
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 pound linguini, cooked
Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Frankie Competelli, Frankie's on Melrose, Los Angeles, CA