Lobster Alla Diavola Recipe
Lobster Alla Diavola Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Using 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.
In 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.
Add 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.
In 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.
To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lobster alla Diavola in Taste of Home Christmas Annual Annual 2015, p41

  • 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
  1. Using 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.
  2. In 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.
  3. Add 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.
  4. In 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.
  5. To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Lobster alla Diavola in Taste of Home Christmas Annual Annual 2015, p41

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