Lobster Fra Diavolo

Menu Part


10 Ounces Lobster Sensations® (Item# 004610)
1 Each Yellow Onion, Diced
3 Cloves Garlic, Minced
3 Tablespoons White Wine
1 Can Crushed Tomatoes
1/4 Teaspoon Crushed Red Pepper
4 Ounces Angel Hair Pasta
1 Each Demi-Baguette
1 Ounce Shredded Asiago Cheese
1/4 Ounce Basil
1/2 Tablespoon Olive Oil
1/2 Teaspoon Salt
To Taste Black Pepper


  1. Bring a medium pot of water to boil over high heat. Rinse basil and roughly chop leaves, discarding stems. Peel onion and cut into small dice. Mince garlic.
  2. Heat 1/2 tablespoon olive oil. Add onion and remaining garlic and cook, stirring until softened, 2 minutes.
  3. Add white wine, crushed tomatoes, crushed red pepper (feel free to use less, but the spice is what makes it diavolo!), half of basil, 1/2 teaspoon salt, and black pepper as desire to pot with aromatics, still over medium heat, and simmer until flavors have melded, 8-10 minutes. Add Lobster sensations to sauce and cook for 3-5 minutes more. Remove pot from heat and set aside.
  4. While sauce simmers, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4-5 minutes. Reserve 1/2 cup pasta cooking water, then drain and return to pot off heat.
  5. Meanwhile, add sauce to pot with pasta, still off heat, and toss to coat. Stir in pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles.
  6. Divide between serving bowls and serve with bread. Garnish with remaining basil, sprinkle with shredded cheese and dig in!

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