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    Home » Recipes » Seafood Recipes

    Lobster Fra Diavolo Bianco Recipe

    Published: May 16, 2019 · Modified: Aug 10, 2020 by Chef Dennis Littley

    3.5K shares
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    5 from 4 votes
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    pinterest image for lobster fra diavolo bianco

    One of the greats joys of life is eating out, and lobster has always been at the top of most everyone’s list as that dish they save for those special occasions with family and friends at theirfavorite restaurants. My lobster fra diavolo sauce is one of my all-time favorite Italian seafood sauce recipes and personally, I think its the best fra diavolo sauce I’ve ever had.

    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?

    overhead partial shot of lobster claws and lobster meal with pepperoncini over pasta with chopped basil

    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.

    side view of lobster claws and lobster meal with pepperoncini over pasta with chopped basil in a white bowl

    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!

    overhead view of lobster claws and lobster meal with pepperoncini over pasta with chopped basil in a white bowl

    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

    Did you make this? Please RATE THE RECIPE below!

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    5 from 4 votes

    Lobster Fra Diavolo Bianco

    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.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Italian
    Servings: 2
    Calories: 926kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12-16 ounces cooked lobster meat thawed claw and body
    • ½ pint grape tomatoes – sliced in half longway
    • 2 tablespoons olive oil
    • 2 cloves garlic – chopped
    • 10-12 pepperoncini peppers aka Tuscan peppers
    • 1 tbsp fresh basil – chopped
    • ¼ teaspoon red pepper flakes
    • 12 ounces spaghetti I use Barilla Gluten Free
    US Customary – Metric
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    Instructions

    • 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, pepperoncini, 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.

    Nutrition

    Calories: 926kcal | Carbohydrates: 135g | Protein: 52g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 216mg | Sodium: 747mg | Potassium: 1128mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1396IU | Vitamin C: 59mg | Calcium: 208mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

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    • New England Clam Chowder Recipe
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    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Twyla

      August 08, 2021 at 4:04 pm

      Hello Chef!
      Thank you for all of your wonderful recipes! )Your oven roasted rack of pork is my go-to for delicious roast pork bar none☺️)
      I have a question regarding the pepperoncini. Are you using jarred pepperoncini or fresh peppers? I cannot find fresh one anywhere, but jarred versions are readily available. Are there acceptable substitutes you can recommend? I am not a big fan of hot peppers, and I am afraid that that this many might be a bit overwhelming for my palate?
      Thank you Chef!

      Reply
      • Chef Dennis Littley

        August 08, 2021 at 4:51 pm

        I am talking about jarred pepperoncini and while they are a little milder they can still be too spicy for some. My wife doesn’t like them at all. They do add additional flavor but it’s an item you can put in the sauce for a few minutes then remove. It will add some of the spicinesses without getting too much. But remember this is your dinner and if you can always leave the peppers out, it will still be delicious.

        Reply
        • Twyla

          August 09, 2021 at 3:34 pm

          Thank you Chef!

    2. Jeannot Dion

      January 12, 2021 at 10:53 am

      5 stars
      Hello chef,

      Thank you for your recipes they are very appreciative.
      I have been making your Lobster Fra Diavolo Bianco recipe several times and they are very good and natural with the lobster which has a very fine taste. Every time I make this dish my guests want more. I use lobster chair from Sogelco International lobster from Canada.
      Thanks again. Jeannot Dion

      Reply
    3. Kim Bultman | a little lunch

      January 24, 2015 at 5:08 pm

      5 stars
      Dennis, 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.

      Reply
      • Chef Dennis Littley

        January 24, 2015 at 6:02 pm

        I’m sure youll enjoy this delicious dish Kim, I love this type of lobster because its so easy to work with.

        Reply
    4. adam j. holland

      January 23, 2015 at 9:10 am

      My goodness, Dennis. This looks so beautifully delicious. I know your intentions are good, so why do I feel tortured by this right now? 😉

      Reply
      • Chef Dennis Littley

        January 24, 2015 at 10:14 am

        sorry to torture you Adam!

        Reply

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