Lobster Alla Diavola
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
Total TimePrep: 20 min. Cook: 35 min.
- 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
- 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.