Lobster Fra Diavolo

Ingredients

• 2 6-oz tails lobster tails, thawed if frozen
• 8 oz linguine or fettuccine pasta
• 4 tablespoons extra-virgin olive oil
• 4 cloves garlic cloves, peeled
• ½ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 14-oz can crushed San Marzano tomatoes
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• 2 tablespoons fresh Italian parsley, chopped
• ½ lemon lemon, halved

Instructions

1. 1

   Fill a large pot with 6 quarts of water and add 1.5 tablespoons of kosher salt. Bring to a rolling boil over high heat — you'll need this water ready for the pasta later.

2. 2

   Pat the 2 lobster tails (about 6 oz each) completely dry with paper towels. Using kitchen shears or a sharp knife, cut each tail lengthwise down the center, cutting through the hard shell and the meat underneath. This exposes the sweet meat and allows it to cook evenly and absorb the sauce. Leave the tail fins attached for presentation.

3. 3

   Thinly slice the 4 garlic cloves — aim for thin slivers about 1/8 inch thick so they flavor the oil quickly without burning. Chop the 2 tablespoons of fresh Italian parsley and set aside for garnish.

4. 4

   Set a 12-inch stainless steel skillet over medium heat and add the 4 tablespoons of extra-virgin olive oil. Once the oil is shimmering (about 1 minute), add the sliced garlic and 0.5 teaspoon of red pepper flakes. Sauté gently until the garlic is golden and fragrant, about 1-2 minutes — the heat should be gentle enough that you hear just a soft sizzle, not aggressive crackling. Do not let the garlic brown or it will turn bitter.

5. 5

   Pour in the 0.5 cup of dry white wine and let it bubble for about 30 seconds, then add the entire 14-oz can of crushed San Marzano tomatoes (with juice). Stir well and bring to a gentle simmer. Season with 1 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper.

6. 6

   Nestle the 2 lobster tail halves (cut side up) into the tomato sauce. Reduce the heat to medium and simmer uncovered for 8-10 minutes. You'll know they're done when the meat turns opaque white and pulls away slightly from the shell — poke the thickest part with a fork; it should feel firm but not rubbery.

7. 7

   While the lobster cooks, drop the 8 oz of linguine into the boiling salted water and stir immediately to separate the strands. Cook according to the package directions until al dente (usually 9-11 minutes) — taste a strand after 8 minutes; it should have a slight firmness when you bite it, not mushy. Reserve 0.75 cup of pasta cooking water, then drain the pasta in a colander.

8. 8

   Transfer the cooked lobster tails to a cutting board and set aside. If the sauce looks too thick, add a splash of reserved pasta water (2-3 tablespoons) to loosen it slightly — it should be pourable but not watery. Taste the sauce and adjust seasoning with salt and pepper if needed.

9. 9

   Add the cooked linguine directly to the pan with the sauce and toss gently for about 30 seconds, using tongs to coat each strand. The heat will bring everything together — you want the pasta lightly dressed, not swimming in sauce.

10. 10

    Divide the pasta between two serving bowls, piling it in a nest at the center. Top each bowl with one lobster tail half, meat side up, positioned with the tail fin fanned outward for a dramatic presentation. Drizzle any sauce from the pan over the lobster.

11. 11

    Squeeze the juice from the lemon half over both bowls, scatter the 2 tablespoons of chopped fresh Italian parsley over the top, and finish with a grind of fresh black pepper. Serve immediately while the pasta and sauce are steaming hot.

Tools you’ll need

• large pot (6-quart)
• 12-inch stainless steel skillet
• kitchen shears or sharp knife
• paper towels
• colander
• tongs
• cutting board
• fine-mesh strainer (optional, for pasta water)
• instant-read thermometer (optional)

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