Recipe courtesy of Frankie Competelli
Maine Lobster Fra Diablo
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1189
- Total Fat
- 42
- Saturated Fat
- 6
- Carbohydrates
- 98
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 92
- Cholesterol
- 576
- Sodium
- 2803
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
Ingredients
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
Salt
1/2 pound linguini, cooked
Directions
- 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.