Lobster Fra Diavolo (Pasta with Spicy Lobster Sauce)
Andrea Potischman
Sep 25, 2024
If your idea of a perfect dinner involves a little spice, a lot of flavor, and a dash of elegance, then Lobster Fra Diavolo is about to be your new obsession. This dish brings the heat—literally—with a spicy tomato sauce that wraps itself around tender lobster like a fiery hug. This spicy dish has a bit of a devilish kick, but it’s worth every bite if you’re a fan of lobster and bold flavors. And while it feels like an old-world Italian classic, Lobster Fra Diavolo is a creation of Italian-American ingenuity. My husband asked me to develop a version of this classic dish, and I’m thankful he did, it’s a winner.
The lovely pasta dish was likely invented in the early 20th century in New York by Italian immigrants, combining their culinary traditions with readily available American seafood. “Fra Diavolo” means “brother devil,” a fitting name for the spicy red sauce that sets this dish apart. The sauce, made from tomatoes, garlic, olive oil, and plenty of red pepper flakes, coats the buttery lobster in a fiery embrace. Its robust flavor, with just the right amount of heat, pairs beautifully with the delicate sweetness of lobster. The dish isn’t for the faint of heart, but for pasta and lobster lovers, it’s a must and well worth the effort.
Now, let’s talk pasta shapes. While linguine is my go-to for this sauce, fettuccini works just as well. Long, flat shapes work beautifully with a saucy, seafood-based dish like Lobster Fra Diavolo because they hold onto the sauce, ensuring you get a little taste of everything in each bite. That said if you’re feeling rebellious, rigatoni or even a curly fusilli can add a unique texture that stands up to the hearty lobster and sauce.
Pasta Shapes + Sauces
When it comes to pasta, things can get complicated quickly, so here’s a handy chart to help you match pasta shapes with the best types of sauces. Whether you’re whipping up something light or rich, this guide will keep your pasta game on point.
Spaghetti works best with light tomato or oil-based sauces, as its thin strands coat evenly without getting heavy. Fettuccine and tagliatelle, with their wide, flat noodles, are ideal for rich, creamy sauces like Alfredo or hearty ragùs. Linguine pairs beautifully with seafood sauces, such as clam sauce or Lobster Fra Diavolo, while penne and rigatoni excel with chunky vegetable or meaty sauces—their tube-shaped trap sauce inside for extra flavor. For more playful shapes, fusilli‘s spirals grab creamy or pesto sauces, and farfalle or bowtie complements lighter, delicate cream sauces. Orecchiette, shaped like little ears, holds chunky sausage or vegetable sauces perfectly, while capellini or angel hair is best with simple, light oil-based sauces that won’t overwhelm its thin strands. Lastly, cavatappi, with its corkscrew shape, is great for cheese-heavy sauces like mac and cheese, ensuring the sauce clings to every bite.
So, is it worth the effort to whip up Lobster Fra Diavolo for your next dinner? The answer is yes, absolutely. This dish combines the best of both worlds—pasta and lobster—in a spicy, savory, and truly iconic way that’s perfect for special occasions or just when you want to spice things up!
Lobster Fra Diavolo (Pasta with Spicy Lobster Sauce)
Ingredients:
- 2 tablespoons Extra virgin olive oil, plus more for finishing
- 8 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 1 teaspoon red pepper flakes (or to taste)
- 2 tablespoons tomato paste
- One (28-ounce can) whole peeled tomatoes
- 1 1/2 teaspoons Kosher salt
- Freshly ground black pepper, to taste
- 1 1/2 cups fish stock
- Two (1 1/2 pound) live lobsters
- 1/4 teaspoon fresh parsley, finely chopped
- 1 pound dried linguini
Directions:
- In a large sauté, add the olive oil and place over medium-low heat. Add the shallots and garlic and cook until the shallots are translucent and the garlic is softened but not brown, about 3-4 minutes.
- Add the red pepper flakes and tomato paste and mix well to combine. Add the whole tomatoes and use a wooden spoon to mash them up into smaller pieces. Add the stock and continue mixing to make a uniform sauce. Stir in the salt and some black pepper to taste. Lower the heat to a simmer, and while stirring occasionally, allow the sauce to cook until slightly thickened, about 15 minutes. While the sauce is cooking, start working on the lobsters.
- For the Lobsters: Fill a large stock pot with cold water and bring to a boil. Once boiling, add the two lobsters and wait for the water to return to a boil. Once it does, cook the lobsters for 10 minutes. Using tongs, remove the lobsters from the cooking liquid and set aside to cool.
- To remove the lobster meat, twist both claws of the body at the shoulder joint. Use a lobster cracker or the back of a chef’s knife to crack the shell and remove the claw meat. Use a small fork to pry the meat from the knuckles, twisting at the joints to separate one knuckle from the next. Twist the lobster body from the tail and discard. Twist off the fans at the tail, and then gently insert your finger into the opening, pushing the tail meat out the other end.
- Clean off any roe, fat, and green goo, and remove the vein if you like by peeling back the strip of meat on the top of the tail. Chop into 1/2-inch to 1-inch pieces and set aside.
- For the Pasta: Bring a large pot of salted water to a boil. Add the linguini and cook until al dente. Reserving about half a cup of the pasta water, drain the pasta in a large colander and set it aside.
- Place the sauce back over a low heat. Once hot, add the cooked pasta and some of the pasta water, using tongs to toss the pasta in the sauce. When the pasta is well-coated in the sauce and warm, arrange it among two shallow, warm bowls. Slice the lobster tails into 1/2-inch medallions and arrange these, along with the claw and knuckle meat, on top of the linguini.
- Drizzle with some additional olive oil, garnish with chopped parsley, and serve immediately.
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