โFra Diavoloโ loosely means โBrother Devilโ (or โamong the Devilโ), referring to an Italian bandit and the pepper flakes and hot sauce that give this dish its signature heat! You can use lobster tails or cut-up whole lobsters (or frankly, simply replace the lobster with shrimp, mussels, or clams). You can also remove the lobster meat from the shells when cooked through and serve the meat and sauce over bowls of angel hair pasta. If you buy cooked lobster tails, simply skip the first two steps and add the meat at the end, when the sauce is fully made, and warm the lobster through. I use sambal hot sauceโwhich is Indonesian, not Italianโbecause I like its roughish texture and heat, but Calabrian chiles are also excellent here and the more traditional choice. You can easily adjust the spice level by reducing the amount of hot sauce and omitting the red pepper flakes. Serve with pasta on the side or hot garlic bread. – Alex Guarnaschelliย
SERVES 4
Ingredients
- 4 (ยฝ-pound/8-ounce) lobster tails
- ยผ cup extra-virgin olive oil
- 1 tablespoon tomato paste
- 1 medium carrot, cut into thin rounds
- 1 medium yellow onion, minced
- 2 large garlic cloves, minced
- ยฝ teaspoon red pepper flakes
- Kosher salt
- ยผ cup brandy
- ยฝ cup dry white wine
- 1 pint cherry tomatoes, halved
- 2 tablespoons unsalted butter
- 1 tablespoon lowsodium
- soy sauce
- 1 tablespoon sambal oelek chile paste
- 1 tablespoon red wine vinegar
- 1 small bunch fresh chives, cut into 1-inch pieces
Instructions
Prep the lobster tails: Using a sharp knife on a flat surface, cut each tail in half lengthwise.
Sear the tails: Heat the olive oil in a large sautรฉ pan over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add the lobster tail halves, flesh side down. Return the pan to medium-low heat and cook for 2 to3 minutes, just to brown the meat slightly without cooking it through. Remove the tails from the pan.
Build the sauce: Add the tomato paste to the same pan and raise the heat to medium. Gently fry the paste so it cooks in the oil and develops great flavor, 2 to 3 minutes. Add the carrot, onion, and garlic and season with the red pepper flakes and a generous pinch of salt. Cook, stirring, until the onion becomes translucent, 3 to 5 minutes. Add the brandy and cook until almost all of the liquid is gone, 2 to 3 minutes. Donโt rush this step or you will have a raw alcohol taste in your sauce.
Finish the sauce: When the brandy has evaporated, add the white wine and cook until almost all of the liquid is gone. Add ยฝ cup water and the tomatoes and simmer until the sauce comes together, 3 to 5 minutes, stirring occasionally. Whisk in the butter, soy sauce, and chile paste. Taste for seasoning.
Assemble: Carefully return the lobster tails to the sauce. Cook gently over medium heat, basting the lobster with the sauce, until the lobster meat is fully cooked, 3 to 5 minutes. Stir in the vinegar and sprinkle with the chives. Serve family style from the skillet or on individual plates.
