Lobster Fra Diavolo
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 116-ounce can tomatoes, chopped coarse, with juice
- 2tablespoons fresh butter
- 2tablespoons lobster butter, from recipe above
- 2cloves garlic, minced
- 2tablespoons Cognac
- ¼cup white wine
- 1cup lobster stock
- Leftover lobster meat, as available
- Salt, pepper and red pepper as desired (the dish should be hotly seasoned)
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Preparation
- Step 1
Put the tomatoes and juice into a saucepan and boil hard until reduced by half. Remove from heat and stir in the fresh butter. Set aside until needed.
- Step 2
Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned. Add Cognac and flame.
- Step 3
Add white wine and lobster stock and boil hard until reduced by at least half.
- Step 4
Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency. Serve over pasta.
Private Notes
Comments
It doesn't say when to add the tomatoes from step one. I added them at step 4 instead of the lobster meat since the lobster I had was already cooked. Put the meat in at the end just to warm up. Also replaced some of the butter with olive oil. Still pretty rich.
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