Lobster Fra Diavolo

Ingredients:

For the lobster:

• 2 lobster tails (or one whole lobster, ~1.5 lbs)
• 2 tbsp olive oil
• Salt and pepper

For the sauce:

• 4 cloves garlic, sliced thin
• 1 small yellow onion, diced
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 1 tbsp tomato paste (optional for depth)
• 1 tsp dried oregano
• 1 tsp sugar (balances acidity)
• Salt and pepper to taste
• Fresh parsley, chopped
• Fresh basil (optional)

For serving:

• 12 oz linguine or spaghetti
• Extra olive oil for drizzling
• Grated Parmesan (optional, not traditional)

Instructions:

1. Cook the pasta:
   Start boiling a large pot of salted water. Cook pasta until al dente. Reserve 1 cup of
   pasta water before draining.
2. Prep the lobster:
   o If using tails: Cut lengthwise to expose the meat.
   o If using whole lobster: Boil for ~6–7 minutes, cool, and remove meat from
   claws and tail.
3. Sear the lobster:
   Heat olive oil in a large pan over medium-high. Season lobster with salt and pepper.
   Sear meat-side down until just cooked (about 3–4 minutes). Remove and set aside.
4. Make the sauce:
   In the same pan, add a little more oil if needed. Sauté garlic and onions until soft
   (about 3–5 mins). Add red pepper flakes.
5. Deglaze & simmer:
   Pour in white wine, scraping the pan. Let reduce by half (~2 mins). Stir in crushed
   tomatoes, tomato paste (if using), oregano, sugar, salt, and pepper. Simmer for 10–15
   mins uncovered.
6. Finish the dish:
   Return lobster meat to the pan for 2–3 mins to heat through. Toss cooked pasta into
   the sauce, adding reserved water to loosen it. Mix until everything is coated.
7. Serve:
   Plate it with fresh parsley and basil. Drizzle a bit of good olive oil over the top.