Lobster Fradiavolo


Take the lobster meat out of the shells and cut it into ¼ inch dice.

Reserve the lobster shells to make the sauce.

Place the shells in a cheesecloth and tie well with a string.

Pour 2 tablespoons of olive oil in the pan and cook over medium heat.

Add the garlic and stir well for 1 more minute.

Add the red pepper flakes and stir one more minute.

Add the onions stir well and cook one more minute.

Add the lobster shells and press into the pan with your spoon to extract their juices.

Add the chopped tomatoes and cook for 1 minute stirring well and pressing the lobster shells into the sauce.

Add the tomato juice you had set aside, stirring well bring to a boil and then simmer for 20 minutes.

Take the lobster shells out of the sauce.

Mix the diced lobster with the rub

Add to sauce and simmer it for 3 minutes.

Add the pasta and stir in the sauce until well coated

Turn off the heat, add the butter and parsley. Mix well until it all incorporates into the pasta.

The dish is ready to be served.


5 uncooked lobster tails, about 4 to 6 ounces each, cut in ½.

2 tbsp. olive oil

4 cloves of garlic thickly sliced

1 teaspoon of red peppers flakes

¼ cup of finely chopped onion

1 28 ounces can of peeled “Italian Style” tomatoes strained, chopped, and the packing
juice set aside for later use.

2 teaspoons of Nick Rub (see below)

1 lb. Of Casarecce pasta della terra

2 tablespoon of softened butter

Nick’s Rub:

1 tbsp of onion powder

1 tbsp of garlic powder

1 tbsp of paprika

1 tbsp of salt

1 tbsp of pepper