Lobster Fra Diavolo
This recipe for lobster fra diavolo is courtesy of Sal Scognamillo, the owner of Patsy's.
- 2 (1 1/4-pound) lobsters
- 3 cups prepared Fra Diavolo sauce (patsys.com)
- 1/4 dry white wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 pound cooked linguine, for serving
Fill a large stockpot two-thirds full with cold water; set over high heat. Bring to a boil. Add lobsters and return to a boil, let cook about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Split lobsters lengthwise.
In a large skillet, bring Fra Diavolo sauce to a boil over medium-high heat; add wine. Transfer lobster to skillet and spoon sauce over lobster. Reduce heat, cover, and cook for 10 minutes.
Divide lobster evenly between two plates. Serve immediately with linguine and topped with sauce.