Lobster Fra Diavolo
|Maine lobsters/8 frozen lobster tails, 6 ounces each, defrosted||4 Pound, split into half (2 Whole 2 Pounds Each)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Medium, chopped|
|Hot pepper flakes||1⁄4 Teaspoon (Plus More For Accompaniment)|
|Chopped fresh parsley||3 Tablespoon|
|Marinara sauce||4 Cup (64 tbs) (Homemade / Jarred)|
1. If using whole lobster, twist claws from lobster to remove. With a cleaver, cut lobster into large pieces (or ask your fishmonger to do this). Remove and discard sac near head and intestinal vein in tail. Remove the gray-green liver and any roe.
2. In a nonreactive large frying pan, heat olive oil over medium heat. Stir in garlic and onion and cook 2 to 3 minutes, or until softened. Add hot pepper flakes, pepper, and parsley. Cook, stirring, until just fragrant, about 30 seconds. Place lobster, cut side down, in pan and cook covered over medium-low heat 15 minutes, or until lightly browned.