Lobster Fradiavolo

Fish and Seafood Recipes

I live in Rhode Island and we have an abundance of lobster in the summer months. I made this up from the original recipe but tweaked it a bit. Excellent dish.

• 2 1-2 pound lobsters
• 1 dash tabasco sauce
• 4 tablespoons olive oil
• 1 dash Worcestershire sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon oregano
• 1/2 cup minced onion
• 1/2 teaspoon basil
• 1/2 cup minced celery
• 2 medium, skinned, diced tomatoes
• 1/2 cup minced green pepper
• 1/2 cup marsala
• 1/4 cup chopped parsley
• 1/4 cup cooked pasta
• 1/4 teaspoons black pepper
• 1/4 cup Parmesan cheese

Boil water in large pan and immerse lobsters and cook until done. Remove from water, lay them on their backs and cut them in half lengthwise with a chef knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on.

In a large skillet, place olive oil and garlic. Cook on high heat until garlic starts to brown. Add the onions, celery, peppers, parsley, pepper, tabasco, Worcestershire, oregano and basil. Cook over medium heat for 4-5 minutes then add lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over lobsters, cover and cook on medium heat for 8-10 minutes. In a large shallow bowl, place 8 ounces of the pasta. Remove lobsters from pan and place split side up on pasta. Cover with sauce, sprinkle with Parmesan cheese and serve.

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