Lobster Fra Diavolo
This lobster pasta recipe is spicy and delicious! It stretches 2 lobster tails into four servings and still tastes decadent!
Servings 4 servings
Calories 642kcal
Ingredients
- 1 pound linguine
- 3 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano I used ½
- ½ 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
Instructions
- Cook the pasta in a large pot of boiling water per directions and drain, reserving ½ 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.
Video
Notes
- Linguine - can use pappardelle
- 2 Lobster Tails - cooked - can substitute 1 pound cooked shrimp
Nutrition
Calories: 642kcal | Carbohydrates: 92g | Protein: 21g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 586mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 16.6mg | Calcium: 99mg | Iron: 3mg