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Veena Jain

Lobster fra Diavolo

By Veena Jain 3 views  5 years ago

Description :

An elegant dish to serve for special occasions. For an impressive entrance, serve the pasta on a large platter with the lobsters arranged on top.


-2 Lobsters (1 to 1 1/2 Pounds Each)
-1 Small Onion, Finely Chopped
-3 Cloves Garlic, Finely Chopped
-3 Tablespoons Olive Oil
-1 Cup Dry White Wine
-3 Cups Chopped Or Strained Canned Tomatoes (I prefer Pomi Brand Or Any Good QualityImported Italian Tomato)
-Salt And Pepper
-2 Tablespoons Finely Chopped Fresh Basil
-3 Tablespoons Finely Chopped Fresh Parsley
-Red Pepper Flakes As Desired
-1 Pound Fresh Spghetti, Linguine Or Long Pasta Of Choice


-Heat the olive oil in a large frying pan or saucepan, and once hot add the onions.
-Cook until translucent and soft, and then add the garlic.
--Cook just a minute or two until fragrant.
-Add the wine, and cook until it is reduced by half.
-Add the tomatoes and stir.
-Next season with salt, pepper, fresh basil and a dash of red pepper flakes.
-Cook for 15 minutes over low heat.
-Cut the lobsters in half lengthwise, and add them to the sauce.
-Cook for 15 to 20 minutes over low heat until the lobsters have turned bright pink and the meat is cooked.
-Remove the lobsters from the sauce and cut the meat from the tail and claws and cut into bite sized pieces.
-Return the meat to the sauce and keep warm.
-While the lobster is cooking, heat a pot of salted water and bring to a boil.
-Cook the pasta until it is "al dente".
-Drain well, and return the pasta to the pot.
-Add a couple of ladlefuls of the sauce to the pasta, and over medium heat stir to mix.
-Divide the pasta into four individual serving plates, and top with the remaining sauce.
-Sprinkle with the fresh parsley and serve.

Reference :

Buon Appetito!
Deborah Mele

Tags :

Lobster fra Diavolo

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