À la Sandy

I learned how to make Lobster Fra Diavolo from a Sicilian friend many years ago. The first time I tried it, I thought my lips would burn off – that’s how you know it’s great!  If you can’t tolerate a REALLY spicy sauce, use fewer pepper flakes, but the appeal of a good Fra Diavolo sauce (Italian for “Brother Devil”), is the burn!

I make this sauce with shrimp also – but for special occasions (like over the holidays) I use lobster.  I can only make it with the assistance of my husband or son, because I have NEVER been able to kill a lobster.  One of the quickest ways to kill a lobster, is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head – Yikes! Even my husband and son had a hard time with this when they first learned how, years ago.  I remember them needing a shot of vodka to calm their nerves before doing it – It’s not the most fun process and I’ll tell you here and now, I’ll NEVER do it myself!

Hubby had the honors yesterday – so technically, this is OUR sauce!

Lobster Fra Diavolo

(serves 4-6)

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2 – 1 1/2 lb. live lobsters
1/2 cup Extra Virgin olive oil
2 28-ounce cans Crushed tomatoes - San Marzano whenever possible
1 6-ounce can tomato paste
3 cups dry Red wine
1/2 cup Cognac
2 large shallots, chopped
3 garlic cloves, minced
1 tablespoon oregano leaves
1/2 teaspoon crushed thyme leaves
1 tablespoon crushed red chili flakes
1 bay leaf
Kosher salt and fresh ground pepper, to taste
1 tablespoon sugar
Water – you’ll have to judge

1 box (1 lb) imported Italian fettuccine

Prepare the lobsters:

The quickest method for killing a lobster is to plunge the tip of a sharp knife about 1 1/2 inches down from the eyes and into the center of the head. Once the lobster is dead, cut the body in half lengthwise.  Remove the insides and thoroughly clean. (see pics) Remove the knuckles and claws. Remove the legs. Save the shells to add to the sauce.

Over a medium flame, in a deep stockpot, heat the Olive oil.  Add the legs and claws and sauté for 10 minutes.  Remove them and place in a large bowl.  Add the cleaned body of the lobster, including the tail and sauté for 5 minutes.  Remove it to the large bowl and allow to cool.  Repeat with the second lobster. (do this in sections so you don’t overcrowd the pot)  After the meat has cooled, remove it from the shells and lightly chop and reserve.  You might have to use a lobster cracker and cocktail forks.  Reserve the lobster shells.

Add the chopped shallot and garlic to the Olive oil and sauté, just until translucent.  Add the crushed tomatoes and tomato paste.  Add the oregano, thyme, sugar, bay leaf, salt and pepper and the red pepper flakes. Stir well.  Add the red wine, cognac and 1 cup of water; stir well.  Bring the sauce to a boil, then reduce the heat to low and let it simmer.  Return the lobster shells to the pot, (the cleaned section of the head and tail still have lots of flavor and some meat inside) to simmer with the sauce.  Cook for at least two hours — adding water if necessary and stirring occasionally, until the sauce is done.

Before serving, return the reserved, chopped lobster meat to the sauce and cook for an additional 10 minutes. Remove the bay leaf and all the lobster shells from the sauce and discard.

Bring a large stockpot full of heavily salted water, to a rapid boil.  Add the fettuccine noodles and cook, stirring very frequently (fettuccine has a tendency to stick together if not stirred)  Cook until “al dente”  (follow the cooking directions on the package)  Drain well, emptying the pot of water.  Return the pasta to the stockpot and add a couple ladles full of the sauce and the chopped parsley.  Toss together, until the fettuccine is completely coated.

Serve in a deep dish or pasta bowl and cover with more sauce and freshly shaved Parmesan cheese.  Arrange the lobster legs around the fettuccine.  Cheers!