Lobster is abundant in summer, so what better way to celebrate the waning season with an Italian-style feast of spaghetti with lobster fra diavolo? Chef and New York City restaurateur John DeLucie shares his mouthwatering recipe.
Recipe: Spaghetti with lobster fra diavolo (on this page)Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.
Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.
Serves 6
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