When it's time for dinner and you want to make it an extra special dinner try my Lobster Fra Diavolo Bianco. It's easy to make and can be on your dinner table in 20 minutes.
With my Lobster Fra Diavolo recipe, you won’t have to wait for those special occasions at your favorite restaurant, you can make it at home for a fraction of the cost, turning any day into a special occasion. Wouldn’t this be perfect for your next date night?
Finding lobster at your supermarket is probably easier than you think. You need to look in the frozen food area usually next to the meats.
Lobster tails are readily available but that’s not really what you want to use for a fra diavolo and you really have to be careful cooking tails so you don’t overcook them turning them into tough tasteless very expensive ingredients.
Instead, look for claw and body meat which is generally precooked and stays pretty tender when reheating. One other tip is to look for Cold Water Lobster whenever possible and that usually means Maine or Canada.
It also works well in a sauce as a topping for other dishes. You can see how well it worked in my Red Snapper with lobster cream sauce recipe. You incorporate this delicious lobster meat into many seafood recipes, casseroles, soups and salads. Add a little pizazz to one of your regular dishes and see the smiles at your table!
Lisa loves this type of lobster and enjoys it most when made into Lobster Rolls.
When looking for this type of lobster meat you’ll find it in 8 oz, 1 lb and 2 lb packs. Once defrosted it will hold up for about a week, but it will start to lose some of its moisture the longer it sits defrosted so try to use it within 48 hours of defrosting.
If you love pasta dishes you might also like these:
- Pasta alla Caponata
- Classic Fettuccine Alfredo
- Pasta Aioli with Broccoli Rabe
- Classic Spaghetti and Meatballs
When it's time for dinner and you want to make it an extra special dinner try my Lobster Fra Diavolo Bianco. It's easy to make and can be on your dinner table in 20 minutes.
- 12-16 ounces cooked lobster meat thawed claw and body
- 1/2 pint grape tomatoes - sliced in half longway
- 2 tablespoons olive oil
- 2 cloves garlic - chopped
- 10-12 peppercini peppers aka tuscan peppers
- 1 tbsp fresh basil - chopped
- 1/4 teaspoon red pepper flakes
- 12 ounces spaghetti I use Barilla Gluten Free
- Begin to cook pasta per instructions on the box as you begin to saute the lobster
- In a large saute pan add olive oil and chopped garlic
- As oil begins to saute add tomatoes and continue cooking for 2-3 minutes then reduce to simmer
- Add lobster meat, peppercini, basil and red pepper flakes cooking for 3-4 minutes. If the sauce seems to dry add a few tablespoons of water from the cooking pasta.
- Drain pasta and toss sauteed lobster with pasta adding extra olive oil if needed
- Serve and enjoy!
- Even though most Italians don't serve grated cheese with their seafood pasta dishes, I do enjoy it with mine, so feel free to top with grated Romano cheese.
More recipes from my site
Quick and Easy Shrimp Fra Diavlo Recipe- How to Make Shrimp Scampi Ravioli – Date Night Dinners
- Pan Seared Red Snapper & Shrimp in a Lime Margarita Sauce – Inside my Restaurant Kitchen
- Grilled Lobster and Spaghetti with Pesto Two Ways
- Ligurian Seafood Stew with a Basil Saffron Cream Sauce
- Summer’s Almost Gone, Can We Have a Do Over?
Kim Bultman | a little lunch says
January 24, 2015 at 5:08 pmDennis, I’ve got everything in my fridge except for the lobster..and it’s high time for a splurge or a well-deserved TREAT. Lobster is one of those “why wait?” delicacies. No need to put if off for a special occasion (Although I hear ya!) Recipes such as this one confirm why life is so enjoyable… thank you.
Chef Dennis Littley says
January 24, 2015 at 6:02 pmI’m sure youll enjoy this delicious dish Kim, I love this type of lobster because its so easy to work with.
adam j. holland says
January 23, 2015 at 9:10 amMy goodness, Dennis. This looks so beautifully delicious. I know your intentions are good, so why do I feel tortured by this right now? 😉
Chef Dennis Littley says
January 24, 2015 at 10:14 amsorry to torture you Adam!