Using Lobster Tails
I remember when lobster used to be the big treat on a restaurants menu. You had two fancy choices, steak or lobster. There was no quinoa crusted salmon over a lentil avocado salad or grilled radicchio topped with a maple bourbon bacon fried trout.
There was steak and lobster and if it was a fancy Italian place you could also get veal Parmesan. So, yeah, times have changed. I can’t remember the last time I ordered lobster in a restaurant.
However, lobster still feels fancy to me, perhaps because I will probably never cook a live lobster in my kitchen. I will however, buy those tiny already cooked lobster tails when they are on sale.
Giada’s Lobster Linguine
I went looking for a recipe that used cooked lobster and not a lot of it. I found this Lobster Fra Diavolo in Giada’s Everyday Pasta. It called for two cooked lobster tails. Now, I’m sure her lobster tails were the normal size, not the teeny tiny ones that I got.
But you know what? Even with my tiny amount of lobster this was good. It felt special and I loved how easy it was! Anytime I can have a pasta dinner on the table in about 30 minutes, I am a happy camper!
If you picked up extra lobster tails, like I did, try this Lobster Pasta with Corn, Pancetta and Creme Fraiche – so good!
Ingredients in Lobster Fra Diavolo
- Linguine – can use pappardelle
- Olive oil
- Garlic Cloves
- Crushed Red Pepper Flakes
- Salt and Pepper
- Dried Oregano
- Diced Tomatoes – Canned
- 2 Lobster Tails – cooked – can substitute 1 pound cooked shrimp
- Parsley – fresh
- Basil – fresh
How to Make a Spicy Lobster Pasta
This recipe goes together really quickly once you get started, so it is important to have your ingredients ready.
- Step 1 – Start a pot of water to boil, cook the pasta per directions and drain, reserving 1/2 cup of the pasta water.
- Step 2 – While the pasta is cooking – finely chop the onion, garlic. Cube the lobster meat and chop the parsley and basil.
- Step 3 – Heat the oil in a skillet and cook the onion for about 4 minutes.
- Step 4 – Add the garlic, red pepper flakes, salt, pepper and oregano and cook for about a minute.
- Step 5 – Add the cognac and stir scraping up any browned bits.
- Step 6 – Add the tomatoes, lobster, parsley and basil and cook until heated through.
- Step 7 – Add the pasta to the sauce. Add a little pasta water if it is too dry.
This pasta is very lightly dressed, it is not a heavy sauce, but it is infused with lobster flavor! My lobster tails were very small, but even with that small amount, it was excellent and tasted decadent.
You’ll turn to this delicious lobster pasta recipe time and time again for special occasions or just days that you need to feel a little pampered. If you love pasta like I do (it’s one my most popular categories on the blog,) be sure and check out my other Pasta Recipes.
Other Giada recipes that I have tried:
Giada’s Everyday Caponata – this easy caponata recipe is so good! A little sweet, a little tart. Served as an appetizer on game day or serve it over polenta for a healthy and delicious dinner!
Easy Weeknight Pasta Bolognese – yes you can have bolognese on a weeknight! Ready in about an hour, it tastes like it’s been simmering all day!
Slow Cooker Chicken Vesuvio – I can’t even count how many times I’ve made this easy slow cooker chicken recipe! It’s a family favorite!
Broiled Tilapia with Mustard Chive Sauce – this is another elegant recipe that is perfect for a special occasion, but easy enough for a weeknight! Ready in about 20 minutes!
Lobster Fra Diavolo
- 1 pound linguine
- 3 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano I used 1/2
- 1/2 cup Cognac
- 14.5 ounce can diced tomatoes with juice
- 2 lobster tails cooked, tail meat cubed
- 3 tablespoons fresh flat-leaf parsley chopped
- 3 tablespoon fresh basil chopped
- 4 fresh basil sprigs for garnish
- Cook the pasta in a large pot of boiling water per directions and drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion and cook for about 4 minutes.
- Then add the garlic, red pepper, flakes, salt, pepper, and oregano. Stir together and cook for about 1 minute.
- Add the cognac and scrape up any brown bits. Add the tomatoes, lobster, parsley and chopped basil. Cook, stirring, until is is heated through.
- Add the linguine to the pot and stir to combine it with the sauce. If the sauce is too dry, stir in a little of the reserved pasta sauce. Serve and top each serving with a lobster claw (if you have it) and a basil sprig.
- Linguine - can use pappardelle
- 2 Lobster Tails - cooked - can substitute 1 pound cooked shrimp