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Brother Devil Lobster |
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Serves: 2 Print this Recipe(Aragosta Fra Diavolo) Category: Shrimp, Lobster, and Scallops Makes 2 to 4 servings Though this recipe has many of the characteristics of a classic southern Italian seafood dish, including the tomatoes, garlic, and hot pepper, I have always suspected that it is an Italian-American invention. My friend Arthur Schwartz, host of WOR Radio's Food Talk with Arthur Schwartz, is an expert on Neapolitan cooking, as well as historical New York City cooking, and he agrees with me. Arthur believes it was probably developed in a New York Italian restaurant some years ago, and it has been popular ever since. The name refers to the spicy tomato sauce in which the lobster is cooked. Serve this with spaghetti or toasted bread rubbed with garlic. 2 live lobster, about 1 1/4 pounds each 1/3 cup olive oil 2 cloves large garlic, lightly crushed Pinch of crushed red pepper 1 cup dry white wine 1 (28-ounce) can peeled tomatoes, drained and chopped 6 fresh basil leaves, torn into bits Salt 1 Place one of the lobsters on a cutting board with the cavity facing up. Do not remove the bands that keep the claws shut. Protect your hand with a heavy towel or pot holder and hold the lobster above the tail. Plunge the tip of a heavy chef's knife into the body where the tail joins the chest. Cut all the way through, separating the tail from the rest of the body. Use poultry shears to remove the thin shell that covers the tail meat. Pull out and remove the dark vein in the tail, but leave the green tomalley and red coral, if any. Repeat with the second lobster. Cut the tail crosswise into 3 or 4 pieces. Set the tail pieces aside. Cut the lobster bodies and claws at the joints into 1- to 2-inch chunks. Smack the claws with the blunt side of the knife to crack them. 2 In a large heavy saucepan, heat the oil over medium heat. Add all the lobster pieces except the tails and cook, stirring often, for 10 minutes. Scatter the garlic and hot pepper around the pieces. Add the wine and cook 1 minute. 3 Add the tomatoes, basil, and salt. Bring to a simmer. Cook, stirring occasionally, until the tomatoes are thickened, about 25 minutes. Add the lobster tails and cook 5 to 10 minutes more or until the tail meat is firm and opaque. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Brother Devil Lobster comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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