Pasta with Lobster Fra Diavolo
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Linguini with Lobster Fra Diavolo is a spicy, flavorful dish featuring tender lobster meat in a zesty tomato sauce, perfect for seafood lovers.
Ingredients
- 4 tbsp (60 ml) extra virgin olive oil, divided
- 2 shallots, finely chopped
- 1 tbsp (15 ml) red pepper flakes
- 3 cloves garlic, minced
- 1/4 cup (60 ml) red wine
- 1 (28-oz) (795 g) can plum tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 1 1/2 lb (680 g) cooked lobster meat, cut into chunks
- 1 lb (450 g) linguini
- 1/4 cup (60 ml) fresh basil, chopped
- 1/4 cup (60 ml) fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
- Heat 2 tbsp of extra virgin olive oil in a large saucepan over medium heat. Add the shallots and cook until slightly golden and translucent, about 6-8 minutes.
- Add the garlic and red pepper flakes, cooking for an additional minute until fragrant.
- Pour in the red wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
- Add the chopped plum tomatoes and tomato paste, stirring to combine. Season with oregano, salt, and pepper.
- Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until it thickens.
- Meanwhile, cook the linguini in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- Add the lobster meat to the sauce and cook for an additional 5 minutes, until the lobster is heated through.
- Toss the cooked linguini with the remaining 2 tbsp of olive oil, fresh basil, and parsley.
- Serve the linguini topped with the lobster sauce and a sprinkle of grated Parmesan cheese.
Notes
- For a milder dish, reduce the amount of red pepper flakes.
- Use fresh lobster if available for the best flavor.
- This dish pairs well with a crisp white wine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8 grams
- Sodium: 850 mg
- Fat: 25 grams
- Carbohydrates: 75 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 150 mg
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Frequently Asked Questions
What does “fra diavolo” mean, and what makes this sauce spicy?
“Fra diavolo” is Italian for “Brother Devil” — it refers to a spicy tomato sauce. The heat in this recipe comes from 1 tablespoon of red pepper flakes cooked with the garlic. The notes say to reduce the red pepper flakes for a milder version.
Should I use fresh or pre-cooked lobster?
The recipe calls for 1½ lb (680g) of already-cooked lobster meat cut into chunks, which is added to the finished sauce and heated through for just 5 minutes. The notes say to use fresh lobster if available for the best flavor, but pre-cooked or thawed frozen lobster tail meat works well for a weeknight version.
What wine pairs well with this dish?
The notes recommend a crisp white wine — something like a Pinot Grigio or Sauvignon Blanc would complement the tomato, lobster, and spice without overpowering the dish. The recipe itself uses ¼ cup of red wine in the sauce, which cooks off for 2 minutes before the tomatoes go in. 
