Lobster al Diablo

Lobster, in my household, is only served on special occasions, such as birthdays, anniversaries, and St. Valentine’s Day, as the main course of a private^*, romantic dinner. So as not to become jaded, I try to vary the preparation method from one such event to the next. A number of those recipes are found among these pages.

Lobster Fra Diavolo is one of the classic Italian entrées that consists principally of a cut up lobster in arrabbiata sauce. If what you would like is a spicy, tomato based setting for you lobster, it is hard to beat. However, if you would like a little different orientation, you can make it with Enojado Diablo Salsa instead.

• 2 8 oz Australian rock lobster tails
• 2 oz butter (yes, its ok here)
• <salt> and pepper
• 1 cup Enojado Diablo Salsa †
• 1 oz marsala wine
• ¼ cup dry white wine
• ½ tsp anise seeds, pounded in mortar
• ¼ cup celery, chopped
• ¼ cup green bell pepper, chopped
• 2 oz lower G. I. pasta, dry
• 2 oz Asiago cheese, grated

Make the Enojado Diablo Salsa, or thaw some from your freezer and put it in a 2 qt saucepan. Add the wine, anise, celery, and bell pepper and cook over low heat at a simmer for 20 minutes to reduce the wine somewhat and incorporate the flavors.

Cook the pasta according to package directions until al dente, add a little of the butter to retard sticking, and set aside.

Split the lobster tails lengthwise. Place the lobster halves, cut side up, on a baking tray with a rack to hold them upright, brush with butter, and season lightly.

Place in an oven broiler on high heat for about 10 minutes, then lift to warm plates with pasta servings on each. If desired, the meat may be removed from the tails at this point, cut into bite-sized pieces and placed on the pasta.

Spoon the hot augmented salsa over the lobster and pasta. Serve immediately.