Lobster Fra Diavolo

Ingredients
2 2- to 2-1/2-pound Maine Lobster (or 4 1-1/4-pound lobsters)
1-1/2 tbsp extra-virgin olive oil
1/2 to 1 tsp hot pepper flakes or to taste1 large onion, finely chopped
4 cloves garlic, minced
1 green bell pepper, cored, seeded, and finely chopped
2 red ripe tomatoes, peeled, seeded, and finely chopped
3 tbsp good-quality brandy or grappa
1/2 cup dry white wineabout
1 tbsp balsamic vinegar3 tbsp tomato paste
2 bay leaves1/4 cup finely chopped flat-leaf parsley
1-1/2 cups reserved lobster cooking liquid (or chicken, fish or vegetable broth)saltfreshly ground black pepper

Cooking Instructions
1. Place the lobsters in a large pot with 2 inches of cold water (at least 2 cups). Cover the pot tightly and bring to a boil. Cook the live lobster until they begin to turn red, about 3 minutes. Transfer the cooked lobster to a colander and let cool, reserving the cooking liquid. When the lobsters have cooled, break off the claws, break into 2 sections, and crack each. Twist the tail and body in separate directions to remove the tail. Using a large knife or cleaver, cut the Maine lobster tails in half lengthwise. Remove the vein running the length of the tail.

2. Heat the olive oil in a large saute pan. Add the pepper flakes, onion, garlic, and green pepper. Cook the mixture over medium heat until it begins to brown, about 6 minutes, stirring often.

3. Increase the heat to high and stir in the tomatoes. Cook until the tomato liquid begins to evaporate, about 1 minute. Stir in the brandy and bring to a boil. Stir in the wine and vinegar and bring to a boil. Stir in the tomato paste, the bay leaves, half the parsley, 1-1/2 cups of the Maine lobster cooking liquid, salt, and pepper. Simmer this mixture until thick and richly flavored, about 10 minutes.

4. Add the lobster pieces. Gently simmer until the cooked lobster is for (the meat will be firm and white), about 5 minutes. Season the sauce to taste, adding salt, vinegar, or pepper flakes. The mixture should be highly seasoned. Sprinkle the remaining 2 tablespoons parsley on top and serve at once. I like to serve lobster fra diavolo over cooked linguine or spaghetti.

As published on AOL Foods

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