Lobster Fradiavolo
Directions
- Take the lobster meat out of the shells and cut it into ¼ inch dice.
- Reserve the lobster shells to make the sauce.
- Place the shells in a cheesecloth and tie well with a string.
- Pour 2 tablespoons of olive oil in the pan and cook over medium heat.
- Add the garlic and stir well for 1 more minute.
- Add the red pepper flakes and stir one more minute.
- Add the onions stir well and cook one more minute.
- Add the lobster shells and press into the pan with your spoon to extract their juices.
- Add the chopped tomatoes and cook for 1 minute stirring well and pressing the lobster shells into the sauce.
- Add the tomato juice you had set aside, stirring well bring to a boil and then simmer for 20 minutes.
- Take the lobster shells out of the sauce.
- Mix the diced lobster with the rub
- Add to sauce and simmer it for 3 minutes.
- Add the pasta and stir in the sauce until well coated
- Turn off the heat, add the butter and parsley. Mix well until it all incorporates into the pasta.
- The dish is ready to be served.
Ingredients:
- 5 uncooked lobster tails, about 4 to 6 ounces each, cut in ½.
- 2 tbsp. olive oil
- 4 cloves of garlic thickly sliced
- 1 teaspoon of red peppers flakes
- ¼ cup of finely chopped onion
- 1 28 ounces can of peeled “Italian Style” tomatoes strained, chopped, and the packing
juice set aside for later use. - 2 teaspoons of Nick Rub (see below)
- 1 lb. Of Casarecce pasta della terra
- 2 tablespoon of softened butter
Nick’s Rub:
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1 tbsp of paprika
- 1 tbsp of salt
- 1 tbsp of pepper
