Return to Content

Marguerite DiMinos' Lobster Fra Diablo

Marguerite DiMinos’ Lobster Fra Diablo
0 votes, 0.00 avg. rating (0% score)
by
"You'll never want lobster any other way."

Ingredients:

  • Few drops Tabasco sauce (optional)
  • Enough oil to coat bottom of pan
  • 1 whole onion, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 tablespoon fresh parsley, chopped
  • Pinch of red pepper flakes
  • Pinch of oregano
  • 3 bay leaves
  • 1 cup chicken bouillon

Instructions:

Simmer all ingredients except lobsters, clams, shrimp , and sherry in oil until transparent. Add chicken bouillon and lobsters. Sprinkle with sherry and salt then cover to steam for about 20 minutes.

Add clams and shrimp in shells for last 15 minutes, (Leaving them in shells keeps juices in.) Simmer, covered, till shells open.
Updated Monday, March 1st, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111