FOODIE FRIDAY RECIPE - LOBSTER FRA DIAVOLO

Lobster fra diavolo is a sure-to-please summer favorite of mine.  Piquant and light, I prefer to serve mine over a heaping bed of mafalde pasta.  Mafalde is best described as narrow lasagna noodles.  They stand up well to the spicy sauce and yet they're delicate.  You can adjust the heat factor of this devil's dish from mild to torturous.  I prefer mine on the medium to hot side.  

Ingredients:

One 32 ounce can of good quality tomato puree, preferable San Marzano tomatoes.  

4 medium lobster tails*

1 small onion minced

8 ounces sliced mushrooms

one 8 ounce jar of roasted red peppers

salt

pepper

2 teaspoons dried oregano

6 leaves fresh basil

2 teaspoons crushed red pepper flakes [to taste]

1/4 cup red wine

1 tablespoon white vinegar

1 clove minced garlic
1/4 cup olive oil
1 pound mafalde pasta

Method: 

In a small saucepan lightly brown the onion in olive oil over medium heat. Add the mushrooms and garlic and remove from heat.  Add tomato puree, 1/2 tomato can of water, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano and 5 basil leaves.  Reserve one leaf of basil to chop and sprinkle over cooked dish.  Return sauce to heat and cook for 45 minutes, stirring occasionally.  

While the sauce is simmering par boil the lobster tails in salted water with the white vinegar for 4 minutes.  Immediately remove the tails to a cold water bath to cool for handling.  

When the lobster is cool enough to touch, cut the tails in half lengthwise with a sharp knife and remove the meat.  Now I like to cut the meat into bite-sized pieces but you can leave them halved.  Set aside until sauce is done.

Now bring a large pot of salted water to boil and prepare the mafalde according to the package directions.

Drain the roasted peppers and slice into medium strips.

At the 45 minute mark remove the sauce from the heat and add the lobster, peppers and wine and return to the heat for 5 minutes. Remove from heat and serve on a platter over the cooked pasta.  Sprinkle the basil leaf over top and enjoy!  

* you can easily substitute cleaned, raw shrimp or even calms.