Easy weeknight dinners: Maine Lobster Fra Diavolo

Easy weeknight dinners: Maine Lobster Fra Diavolo

Posted on September 22nd, 2009 by Jessica Alfreds

There is still a month or so left to make a weekend trek to Maine and have Wild Lobster at its peak. If you don’t have time to make the trip, The Lobster Place (in NYC’s Chelsea Market or by mail order) sells Wild Maine Lobster year round. My recipe for spicy Lobster Fra Diavolo with Spaghetti is an easy way to enjoy the end of the lobster season in your own home.

Lobster Fra Diavolo with Spaghetti : Serves 3 people

“Fra Diavolo” is a spicy tomato sauce invented by Italian-Americans in NYC, sometime in the early 1900s.

Saute 5 cloves of thinly sliced garlic in 2 Tbsp olive oil. After 1 minute, add 2 cans (about 28 oz each) of crushed tomatoes, a pinch of kosher salt, and a few leaves of roughly torn basil. Fill an empty tomato can with cold water and add that to the pan. Simmer about 15 minutes. Add 1 tsp (or more according to how much spice you like) of crushed red pepper flakes and keep the fra diavolo sauce warm over low heat.

Meanwhile, cook 1/2 pound of Spaghetti in boiling salted water, until al dente.

Split 3 live lobsters (about 1-1/2 lbs each) vertically in half, and then crack their claws. Warm 1/5 cup of olive oil in a large skillet set over medium heat. Add the lobsters to the skillet and saute them for 4 minutes.

Pour the fra diavolo sauce over the cooked lobster. Drain the spaghetti and combine it gently with the lobster fra diavolo. Taste for seasoning. Garnish with a few leaves of fresh basil. Serve immediately.

Easy weeknight dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.