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.
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.
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/8 teaspoon pepper
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1/2 cup dry red wine
- 3 tablespoons finely chopped shallots
- 6 ounces each) thawed
- 1 jalapeno pepper seeded and minced
- 1/2 cup julienned soft sun-dried tomatoes (not packed in
- 1 can (28 ounces) whole plum tomatoes undrained
- 2 teaspoons salt-free italian herb seasoning
- 1/2 teaspoon smoked paprika optional
- hot cooked linguine and minced fresh parsley
- Carbohydrate 2.11931950777142 g
- Cholesterol 10.1677083376937 mg
- Fat 5.57373250503957 g
- Fiber 0.168593362840832 g
- Protein 0.334255268446726 g
- Saturated Fat 2.66982835317161 g
- Serving Size 1 1 servings. (66g)
- Sodium 222.894867645202 mg
- Sugar 1.95072614493059 g
- Trans Fat 0.325099586139025 g
- Calories 73 calories
Step-by-step
- Using kitchen scissors, cut through the bottom of the 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-inch pieces. Set lobster shells aside.
- In a 6-quart 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.
My Family's Favorite Lobster Alla Diavola
The aroma of garlic, simmering tomatoes, and a hint of spice fills the kitchen – a symphony of flavors that announces the arrival of our family's beloved Lobster Alla Diavola. This dish isn’t just a meal; it’s a tradition, a cherished memory passed down through generations, a testament to the simple joys of gathering around a table laden with delicious food and the company of loved ones.
I remember the first time I made Lobster Alla Diavola. I was a young bride, eager to impress my husband and his family with my culinary skills. My mother-in-law, a culinary artist in her own right, shared her recipe with me, a recipe steeped in family history and warm memories. It’s a recipe that’s been tweaked and perfected over the years, adapting to our changing tastes and preferences, but always retaining its core essence: a vibrant, flavorful celebration of the sea.
The heart of this recipe lies in its simplicity. Fresh ingredients, carefully selected and prepared, are the building blocks of this masterpiece. The plump lobster meat, delicately cut and cooked to perfection, offers a delightful contrast to the rich, tangy tomato sauce. The subtle heat from the jalapeno, balanced by the sweetness of the sun-dried tomatoes and a hint of sugar, creates a harmonious blend of flavors that tantalizes the taste buds. The wine, a dry red, adds depth and complexity, enhancing the overall richness of the dish.
The process of preparing this dish is almost as rewarding as the final product itself. The careful cutting of the lobster, the meticulous preparation of the sauce, the gentle simmering – each step is a small act of love, a gesture of care that elevates the meal from simple sustenance to a culinary experience.
Beyond its exquisite taste, Lobster Alla Diavola holds a special place in my heart because it's more than just a recipe; it's a connection to family and tradition. It's the dish I serve at every family gathering, every special occasion. It's the dish that brings us together, sharing stories and laughter around a table filled with love and the irresistible aroma of this culinary delight.
The beauty of this recipe lies in its adaptability. While I adhere to the basic recipe, I often experiment with different herbs and spices, adding a personal touch to each preparation. Sometimes, I might add a pinch of oregano or thyme, or a dash of cayenne pepper for an extra kick. But no matter the variations, the essence of the dish remains the same: a vibrant, flavorful, and unforgettable culinary experience.
More than just a meal, Lobster Alla Diavola is a culinary legacy, passed down through generations, a celebration of family, and a testament to the enduring power of food to bring people together. It's a dish that brings joy, not only to our palates but to our hearts, reminding us of the simple pleasures in life and the enduring bonds of family and tradition.
So, whether you're a seasoned chef or a kitchen novice, I invite you to try this recipe and experience the magic for yourself. Let the rich aromas transport you to a world of culinary delights, where simple ingredients transform into a symphony of flavors, a celebration of family, and an unforgettable culinary adventure.
As you savor each bite, remember that you are not simply eating a meal; you are participating in a tradition, connecting to a legacy of culinary artistry, and sharing in the joy of a family gathered around a table laden with love and delicious food. The lobster, the sauce, the linguine – each element contributes to a harmonious whole, a culinary masterpiece that embodies the essence of family, tradition, and the simple pleasure of a well-cooked meal.
This Lobster Alla Diavola isn't just a dish; it's a story, a memory, a legacy passed down through generations, a cherished tradition that will continue to bring joy and warmth to our family gatherings for years to come. It's a recipe that tells a story, and every time I make it, I’m reminded of the love, the laughter, and the bonds that make our family so special.
