Lobster Fra Diavolo
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
If you want to learn an easy way to prepare lobster at home, look no further than this recipe for Lobster Fra Diavolo!
Perfect for holiday gatherings or celebratory dinners, Lobster Fra Diavolo is an Italian-inspired pasta dish with lobster meat in a slightly spicy tomato sauce.
Don’t be intimidated by the idea of cooking lobster at home. It is quite easy when you use the high quality lobster from Heinen’s. This recipe calls for two lobster tails and Heinen’s conveniently offers a frozen lobster tail twin pack in the Seafood Department for an incredible value!
Ready to use upon purchase, all you have to do is thaw the tails, cook them in boiling water, remove the meat, and use as you please. For this recipe, the lobster tail shells are immersed in the sauce during the cooking process for added flavor, and the large, luscious pieces are lobster meat are tossed with the pasta just before serving!
Get ready to feel like a master chef and impress your guests with this elevated seafood pasta!
Why You’ll Love This Recipe
- It takes the intimidation out of preparing lobster. Cooking lobster at home can seem intimidating and unapproachable, but that’s simply not the case. The frozen lobster tail twin pack from our Seafood Department makes cooking lobster at home easy and affordable. Simply thaw, cook, and enjoy!
- It’s a one-pot meal. Most Lobster Fra Diavolo recipes call for two pots: one for the sauce and one for the lobster broth. This Lobster Fra Diavolo recipe simplifies the process and comes together in one pot.
- You can adjust the spice level. Fra Diavolo translates to “brother devil,” which indicates that the sauce for this recipe is quite spicy. If your spice tolerance isn’t at devil level, simply reduce the amount of crushed red chili pepper for less heat.
Lobster Fra Diavolo
Servings: 2
Ingredients
- 1 twin pack of frozen lobster tails, thawed
- 3 Tbsp. Heinen’s extra virgin olive oil, divided
- ½ onion, chopped
- 3 garlic cloves, minced
- ¼ tsp. Heinen’s crushed red chili pepper
- 1 tsp. Heinen’s oregano
- ¼ cup white wine
- ¼ cup seafood broth
- 1 Tbsp. Heinen’s tomato paste
- 14.5 oz. Heinen’s canned tomatoes
- ½ lb. linguine
- Fresh parsley, chopped
Instructions
- In a pot, heat 2 tablespoons of olive oil over medium-high heat. Add the lobster tails and cook until the shells are bright red, turning frequently, about 6-10 minutes. Remove from the heat and let cool.
- Reduce the heat to medium and add the remaining tablespoon of oil to the pot. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic, crushed red chili pepper, oregano, and a pinch of salt. Cook for a few minutes until aromatic.
- Stir in the tomato paste and cook for a few minutes. Add the white wine and seafood broth and simmer until the alcohol has evaporated.
- Remove the lobster meat from the shells. Chop the lobster meat and set aside. Add the large pieces of the lobster shells, canned tomato, salt, and pepper to the sauce. Bring it to a boil and simmer for 15 minutes.
- Meanwhile, bring a pot full of water to boil and cook the linguini according to the package instructions.
- Remove the shells from the sauce. Taste and add more salt if needed.
- Add the linguini and lobster meat to the sauce and toss until the lobster meat is fully cooked.
- Divide the pasta into serving plates. Garnish with fresh parsley.
