Ingredients
Lobster a la Diablo
Ingredients:
3 pounds live lobster
1/4 cup olive oil
1/2 stick French sweet butter
20 cloves garlic, crushed
2 Shallot, diced
1 tsp red pepper flakes (much more if desired)
2 tsp fresh thyme
3/4 cup Italian parsley, chopped
3 basil leaves, slivered
1 bay leaf
1 Tbs fresh oregano
28 ounce can organic tomatoes
1 cup good red wine+ another glass for the cook
1/2 tsp sea salt
1/2 tsp black pepper, freshly ground
1 pound linguine
Preparation
Preparation/prepare several pitchers of Martini’s and distribute during cooking, you’ll need them. Split the lobster’s length wise down the middle. Clean well. In a large sauté pan heat the butter in olive oil over medium heat. Sauté the onion until golden. Add the lobster, meat side down and sauté for 5 minutes Turn the lobsters, add the parsley and garlic, and stir well. Cook for another 5 minutes. Remove the lobster and set aside a cool place. Over the saucepan, crush the tomatoes with your hands (essential) and add to the saucepan. Add the juice from the can and mix well. Add remaining ingredients except seafood, and mix well. Simmer 30 minutes. Add the lobster back to the saucepan and simmer for 10 minutes. Turn off heat and let sit covered for 15 minutes. Cook linguine to al dente, just done. Toss the pasta with part of the sauce. Top with remaining sauce and lobster. Serve immediately with freshly grated cheese on the side.
