Lobster alla Diavola
I’ve cooked lobster alla diavola (devil’s style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. —Marcia Whitney, Gainesville, Florida
Peppers (Hot)
Ingredients
- 6 fresh or frozen lobster tails (4 to 5 ounces each), thawed
- 3 tablespoons olive oil
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 1 can (28 ounces) whole plum tomatoes, undrained
- 1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
- 1/2 cup dry red wine
- 1 teaspoon sugar
- 2 teaspoons salt-free Italian herb seasoning
- 1/2 teaspoon smoked paprika, optional
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons butter
- 3 tablespoons finely chopped shallots
- Hot cooked linguine and minced fresh parsley
Directions
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1Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut side up, on a cutting board. Using a chef's knife, cut through lobster meat and shell. Carefully remove meat from shell and cut into 1-in. pieces. Set lobster shells aside.
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2In a 6-qt. stockpot, heat oil over medium-high heat. Add jalapeno; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer.
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3Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar.
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4In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender.
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5To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley.
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