Best 6 Lobster Tail Fra Diavolo With Zucchini Noodles Recipes

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LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

My family makes this dish every year as part of our Italian-American Feast of the Seven Fishes menu. Our version doesn't include tomatoes, like others do, though it's packed with flavor. Every part of this dish is an incredible labor of love, but I promise you all your hard work will pay off.

Provided by Antonia Lofaso

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 36

1 pound fresh Maine lobster tails
1 cup plus 2 tablespoons neutral oil, such as peanut or canola
8 baby artichokes, cleaned and quartered (see Cook's Note)
1 lemon, to keep artichokes from oxidizing
3 ounces skinless black cod fillet, cut into 4 pieces
Kosher salt and freshly ground black pepper
1 sprig fresh thyme
7 tablespoons unsalted butter
30 PEI cockles or small clams (see Cook's Note)
4 cups store-bought lobster broth, or homemade, recipe follows
1 1/2 cups sunchoke puree, recipe follows
3 tablespoons picked fennel fronds
3 tablespoons picked flat-leaf parsley leaves
2 cups heavy cream
2 cups sunchokes, peeled and chopped
2 teaspoons kosher salt
1/4 cup neutral cooking oil
2 celery stalks, roughly chopped
1 carrot, roughly chopped
1/2 onion, roughly chopped
1/2 fennel bulb, roughly chopped, fronds reserved
Kosher salt and freshly ground black pepper
1 pound lobster tail shells
4 cloves garlic, peeled and smashed
2 sprigs tarragon
1 small bay leaf
1 sprig basil
1 sprig thyme
1 sprig rosemary
3/4 teaspoon chile flakes
8 tablespoons (1 stick) unsalted butter
1/2 cup plus 1 tablespoon tomato paste
1/2 cup bourbon
1/2 cup white wine
1 tablespoon lobster base, such as Better Than Bouillon
3 to 6 cups water

Steps:

  • Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
  • Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
  • Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
  • Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
  • Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
  • Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
  • To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
  • Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
  • Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
  • Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

5 tablespoons extra virgin olive oil
1 medium onion, chopped fine
1 tablespoon garlic chopped fine
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 cup fish or seafood stock
1 tablespoon tomato paste
1 bay leaf
1 28-ounce can Italian plum tomatoes
Freshly ground black pepper to taste
2 lobsters, each 1 3/4 pounds, cut up
1/2 cup dry white wine
Salt
1 pound linguine
1 tablespoon chopped Italian parsley leaves

Steps:

  • Heat 3 tablespoons of the oil in a heavy 3-quart saucepan. Add the onion and garlic, and saute over medium heat until they begin to brown. Stir in the pepper flakes and oregano. Stir in stock, tomato paste and bay leaf. Pour the canned tomatoes into a strainer held over the saucepan so that you add the juice but not the pulp. Chop the pulp; then, add it to the saucepan. Bring to a simmer, and cook over medium heat, stirring from time to time, for 30 minutes. Season to taste with black pepper. Set aside.
  • Heat the remaining oil in a large saute pan. Add lobster pieces, and sear them over high heat, turning often, until the shells are bright red.
  • While the lobster is searing, bring a large pot of salted water to a boil for the linguine.
  • Spoon the sauce over the lobster, bring to a simmer and cook, partly covered, about 10 minutes.
  • While the lobster is cooking in the sauce, add the linguine to the boiling water, and cook about 7 minutes, until al dente. Drain well.
  • To serve, transfer the lobster pieces coated with sauce to one side of a large platter, leaving some of the sauce in the pan. Sprinkle with half the parsley.
  • Add the drained linguine to the sauce in the pan, and reheat briefly, stirring to coat the linguine. Transfer to the platter alongside the lobster, sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 18 grams, Carbohydrate 99 grams, Fat 23 grams, Fiber 8 grams, Protein 93 grams, SaturatedFat 4 grams, Sodium 1960 milligrams, Sugar 10 grams, TransFat 0 grams

LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.

Provided by Andy Baraghani

Categories     Bon Appétit     Lobster     Pasta     Seafood     Shellfish     Tomato     Chile Pepper     Hot Pepper     White Wine     Brandy     Fennel     Christmas Eve     Christmas     Dinner     Entertaining

Yield 8 servings

Number Of Ingredients 18

4 (1 1/4-pound) lobsters
2/3 cup (or more) olive oil, divided
Kosher salt
1 cup brandy
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 medium fennel bulbs, chopped
8 garlic cloves, crushed
1/4 cup finely chopped drained oil-packed Calabrian chiles
1 teaspoon crushed red pepper flakes, plus more for serving
1/4 cup tomato paste
2 cups dry white wine
4 (28-ounce) cans whole peeled tomatoes, preferably San Marzano, drained, puréed
2 pounds spaghetti
5 tablespoons unsalted butter, cut into pieces
1/3 cup finely chopped parsley
2 tablespoons fresh lemon juice
Lemon wedges (for serving)

Steps:

  • This first part might not be pleasant, but it'll be over quickly: Working with 1 lobster at a time, place on a cutting board, belly side down, with head facing you (freezing them 8-10 minutes first will render them fairly immobile). Insert a chef's knife where the tail meets the head, and swiftly bisect head lengthwise in one fell swoop (leave tail intact). Using the back of a cleaver or a lobster cracker, crack each claw on all sides. Twist off tails and cut in half through shells lengthwise. Remove any tomalley or eggs (reserve if you like). Twist off knuckles and claws, then separate knuckles from claws using cleaver.
  • Heat 1/3 cup oil in a wide Dutch oven or heavy pot that's large enough to hold pasta over medium-high. Season lobsters with salt and, working in separate batches and being careful not to overcrowd pot, sear lobster pieces, turning occasionally and adding more oil if pot looks dry, until shells are bright red, about 4 minutes for knuckles, claws, and tails; about 6 minutes for heads. Transfer lobsters to a rimmed baking sheet; let cool slightly. Remove pot from heat and add brandy. Return to heat and cook, scraping up browned bits, until smell of alcohol is almost gone, about 2 minutes. Transfer brandy mixture to a small bowl. Pick lobster meat from knuckles and claws; discard shells. Place in an airtight container with tails; cover and chill until ready to use. Set heads aside. Wipe out pot and reserve.
  • Working in batches, pulse onions, carrots, and fennel separately in a food processor until finely chopped; transfer vegetables to a large bowl after each is chopped. Heat remaining 1/3 cup oil in reserved pot over medium-high. Cook vegetables, stirring occasionally, until slightly softened, 8-10 minutes. Add garlic, chiles, and 1 tsp. red pepper flakes and cook, smashing garlic with a wooden spoon and stirring occasionally, until fragrant, about 2 minutes. Stir in tomato paste, season with salt, and cook, stirring occasionally, until slightly darkened, about 3 minutes. Add wine and reserved lobster heads; bring to a simmer and cook, stirring occasionally, until reduced by one-third, about 2 minutes. Add tomato purée to pot and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 10-15 minutes. Discard lobster heads.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 3 cups pasta cooking liquid.
  • Add butter, chilled lobster meat, lobster tails, pasta, reserved brandy mixture, and 2 cups pasta cooking liquid to sauce. Cook, tossing to combine and adding more pasta cooking liquid as needed, until sauce coats pasta. Because you're working with a large amount of pasta and sauce, this will take effort-toss using a long sturdy spoon in each hand, and make sure to get to the bottom of pot as you go. Add parsley and lemon juice, then transfer pasta to a platter, arranging lobster tails on top. Sprinkle with red pepper flakes and serve with lemon wedges for squeezing over.
  • Do Ahead
  • Lobsters can be prepared 6 hours ahead. Cover and chill.

LOBSTER TAIL FRA DIAVOLO WITH ZUCCHINI NOODLES RECIPE - (4.5/5)



Lobster Tail Fra Diavolo with Zucchini Noodles Recipe - (4.5/5) image

Provided by Dr_Mom

Number Of Ingredients 9

1 1/2 tablespoon extra virgin olive oil
2 (4-ounce) lobster tails, removed from shell and cut into chunks
1 tablespoon shallot, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or to taste
1 (14.5-ounce) can San Marzano crushed tomatoes
Salt and pepper, to taste
2 medium zucchinis, spiralized into "noodles"
1 tablespoon parsley, freshly chopped

Steps:

  • Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about a few minutes. Once cooked, transfer to a plate and set aside. Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2 to 3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15 to 20 minutes. Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente. Once done, serve the zucchini noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.

LOBSTER FRA DIAVOLO



Lobster fra Diavolo image

While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.

Provided by Sheila Lukins

Categories     Pasta     Shellfish     Tomato     Dinner     Lobster     Cognac/Armagnac     Anniversary     Jalapeño     Engagement Party     Potluck     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 16

5 cups canned Italian plum tomatoes, with their juices
4 tablespoons extra-virgin olive oil, or more if needed
3 fresh lobsters (each 1 1/2 pounds), each cut into 8 pieces (see Note)
Salt and freshly ground black pepper, to taste
2 large shallots, finely minced
2 tablespoons finely minced garlic
3/4 cup dry white wine
1/4 cup cognac
1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
2 teaspoons finely minced fresh red jalapeño or serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1/2 teaspoon sugar
8 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons torn fresh basil leaves
2 teaspoons dried oregano
12 ounces spaghettini

Steps:

  • 1. Pour the tomatoes, with all their juices, into a food processor and pulse until well blended. Set aside.
  • 2. Heat the olive oil in a large heavy pot over medium heat. Add the lobster pieces, and season with salt and pepper. Cook, stirring frequently (and adding more oil if needed), until the lobster turns bright red, 10 to 12 minutes.
  • 3. Add the shallots and garlic to the lobster, and toss with tongs. Add the wine and cognac, and cook over medium heat, turning the lobster carefully with tongs, until most of the liquid has evaporated, about 5 minutes. Then add the bell pepper, jalape&ntilede;o, processed tomatoes, tomato paste, sugar, 6 tablespoons of the parsley, and the basil and oregano. Simmer (do not boil), stirring occasionally, over medium to medium-low heat until the flavors blend together, 20 minutes.
  • 4. While the mixture is cooking, bring a large pot of salted water to a boil. Add the spaghettini and cook until al dente, according to the package directions. Drain, and set aside.
  • 5. To serve, make delicate swirls of spaghettini in the center of four shallow pasta bowls. Arrange the lobster tails and claws, with the sauce, on top of the pasta. Sprinkle with the remaining 2 tablespoons parsley. Serve the lobster bodies and legs in a separate bowl and let the guests help themselves. Serve immediately, with plenty of napkins.

LOBSTER FRA DIAVOLO



Lobster Fra Diavolo image

Provided by Robert Farrar Capon

Categories     dinner, appetizer, main course

Time 20m

Yield 4 pasta-course servings

Number Of Ingredients 9

1 16-ounce can tomatoes, chopped coarse, with juice
2 tablespoons fresh butter
2 tablespoons lobster butter, from recipe above
2 cloves garlic, minced
2 tablespoons Cognac
1/4 cup white wine
1 cup lobster stock
Leftover lobster meat, as available
Salt, pepper and red pepper as desired (the dish should be hotly seasoned)

Steps:

  • Put the tomatoes and juice into a saucepan and boil hard until reduced by half. Remove from heat and stir in the fresh butter. Set aside until needed.
  • Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned. Add Cognac and flame.
  • Add white wine and lobster stock and boil hard until reduced by at least half.
  • Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency. Serve over pasta.

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