Mama Zuquinis Lobster Fra Diavolo

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1/2 cup extra-virgin olive oil
• 2 (1 1/4 lb) lobsters, cleaned (tails cut into 6 pieces claws cracked open bodies reserved)
• 1/2 cup flour
• 2 teaspoons crushed red chile flakes
• 1 teaspoon dried oregano
• 5 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 3/4 cup cognac or 3/4 cup brandy
• 1 cup fish stock
• 1 (28 ounce) can whole peeled tomatoes with juice, crushed
• 1 bay leaf
• salt & freshly ground black pepper, to taste
• 1 lb spaghetti or 1 lb bucatini pasta, cooked
• 1 tablespoon parsley, minced

Recipe

• 1 heat oil in an 8 qt dutch oven over medium-high heat.
• 2 toss lobster pieces (including reserved bodies) in flour and shake off excess. add to pot and cook until shells turn red, turning occasionally (about 6 minutes). transfer lobster pieces to a plate and set aside.
• 3 add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). add tomato paste and stir once or twice until lightly caramelized (2 minutes).
• 4 add cognac and stir slowly until almost evaporated (3 minutes). add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
• 5 reduce heat to medium-low. cook, partially covered, until thickened (30 minutes). while sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
• 6 return all of the lobster to pot and cook until cooked through (about 10 minutes). season with salt and pepper. add pasta; toss with sauce.
• 7 transfer to a large serving platter; sprinkle with parsley.