No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spaghetti with Lobster Fra Diavolo

The spaghetti is tossed with a spicy sauce studded with lobster meat. Best of all: Most of the cooking time is spent simmering.

  • Prep:
  • Total Time:
  • Servings: 6
Spaghetti with Lobster Fra Diavolo

Source: Martha Stewart Living, February 2011


  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, finely chopped
  • 4 garlic cloves, crushed
  • 1/2 teaspoon red-pepper flakes
  • 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed
  • 2 cups water
  • Coarse salt and freshly ground pepper
  • 4 cups lobster stock or fish stock
  • 3 lobster tails in shells
  • 1 pound spaghetti
  • 2 tablespoons chopped fresh basil


  1. Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.

  2. Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.

  3. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.

Reviews (0)

Related Topics