Lobster in tomato sauce | Lobster Fra Diavolo Recipe | how to make Spaghetti with Lobster
Lobster in tomato sauce | Lobster Fra Diavolo Recipe | how to make Spaghetti with Lobster
#spaghetti #lobster #easycookinglobster
Ingredients:
5 x live lobsters approximately 1 1/2 lbs each. (600 grams each)
1/2 cup extra virgin olive oil
3 x large cloves garlic
1 x dried chili pepper or hot pepper flakes (optional)
1/2 cup white wine
1 x 28oz can San Marzano tomatoes (800 grams)
1 x 14 oz can Cherry tomatoes
Salt to taste (grams)
1 to 2 pounds pasta linguine/spaghetti (450 to 900 grams)
(You can use lobster tails only).
Spaghetti with Lobster | Lobster Fra Diavolo Recipe | how to make Spaghetti with Lobster
Classic Lobster and Shellfish Fra Diavolo, R.I.P. Dr. Alan Attanasio!
Become A Member of ‘Cooking With The Blues’
Michael Voltaggio's Lobster Fra Diavolo with Lobster Noodles | Guy's Ranch Kitchen | Food Network
Michael uses the entire lobster — including the roe— for this rich and spicy seafood pasta dish!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen:
Get the recipe ▶
Subscribe to Food Network ▶
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lobster Fra Diavolo with Lobster Egg Noodles
RECIPE COURTESY OF MICHAEL VOLTAGGIO
Level: Advanced
Total: 3 hr 20 min (includes resting time)
Active: 1 hr 45 min
Yield: 4 servings
Ingredients
Lobster Egg Noodles:
75 grams fresh lobster roe
80 grams egg yolks
250 grams all-purpose flour, plus more for dusting
5 grams kosher salt
20 grams whole milk
10 grams extra-virgin olive oil
Lobster Fra Diavolo:
4 whole live lobsters (1 1/2 to 2 1/2 pounds each)
Olive oil, as needed
1 tablespoon Calabrian chile paste
1 medium onion, medium dice
2 heads garlic, sliced in half
1/2 cup dry vermouth
Two 16-ounce cans San Marzano tomatoes, blended
1 cup (2 sticks) unsalted butter, cubed and kept cold
Kosher salt
Sea salt, for finishing
1 tablespoon chopped fresh chives
Directions
For the lobster egg noodles: Combine the lobster roe and egg yolks in a blender and purée until combined. Add the flour and salt to the bowl of a food processor and pulse to combine. Add the lobster roe mixture and pulse in 30-second bursts to incorporate. Add the milk and olive oil and blend again, taking care to scrape the sides of the bowl to ensure that all the ingredients are fully incorporated.
Lay out a long strip of plastic wrap and turn out the mixture on top. Form the dough into a flattened disc and wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling the dough.
Roll the dough into 1/8-inch-thick sheets, using a pasta machine or by hand. Cut into 9-inch-long sheets and desired widths. Dust the noodles lightly with additional flour and make small nests on a tray. Cover until ready to cook.
For the lobster fra diavolo: Bring a large pot of water to a boil. Pierce the head of each lobster with a sharp chef’s knife, then separate the tails and claws from the bodies. Add the lobster tails and claws to the boiling water to cook, 3 minutes. Remove the lobster tails and let cool; continue cooking the claws, 3 more minutes. Remove the claws and let cool. Remove the meat from the tails and claws and cut into bite-sized pieces. (Reserve the shells.)
Add olive oil to coat the bottom of a large saucepan and heat over medium-high heat. Add the lobster bodies and reserved shells, along with the Calabrian chile paste, and sauté until bright red, 4 to 5 minutes. Add the onion and heads of garlic and continue to sauté, 5 to 8 minutes. Deglaze with the vermouth and cook off until the liquid has mostly evaporated. Add the crushed San Marzano tomatoes and bring to a slight simmer. Cook for 30 minutes.
Strain the lobster fra diavolo sauce using a fine-mesh strainer. Place the sauce in a large Dutch oven and reduce to concentrate the flavor, about 15 minutes. Mount with cubes of cold butter, swirling or whisking to emulsify the sauce. Fold in the claw and tail meat, and taste. Season with kosher salt as needed.
Bring a large pot of water to a boil and season heavily with kosher salt until it tastes like the sea. Cook the pasta in the boiling water until fully cooked, about 1 minute. Add the pasta directly to the fra diavolo sauce. Using tongs, thoroughly mix the pasta into the sauce and let it finish cooking for another 1 to 2 minutes. Season with sea salt and garnish with the chives.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GuyFieri #GuysRanchKitchen #LobsterFraDiavolo #LobsterEggNoodles
Michael Voltaggio's Lobster Fra Diavolo with Lobster Noodles | Guy's Ranch Kitchen | Food Network
Lobster Fra Diavolo - Nick Stellino Storyteller in the Kitchen (S3|E7)
Lentils with cotechino; lobster fra diavolo; marinated strawberries with zabaglione.
--
For the first time, chef Nick Stellino invites viewers into his home to experience the recipes nearest to his heart. Throughout the 13-part series, Nick travels down memory lane to revisit dishes inspired by his childhood and family in Sicily. He demonstrates step-by-step instructions and easy-to-follow techniques, bringing Italian classics to life in a way that allows viewers to enhance their own culinary expertise. Each half-hour episode revolves around a theme, which is explored through candid moments, personal anecdotes, and lively preparations captured in his Los Angeles home. As a seasoned chef with a passion for food, Nick highlights an ingredient and sometimes a cooking utensil, and then expertly describes how each connects to his Sicilian culture and to Italian cuisine in the preparation of each unique meal.
#Food #ItalianFood #Recipes
Subscribe to Hungry for additional episodes of Nick Stellino: Storyteller in the Kitchen and even more cooking-related content!
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
Fra Diavolo means from the devil, referring to the spice level of this dish!
Subscribe ►
Get the recipe ►
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shrimp Fra Diavolo
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 33 min
Prep: 15 min
Cook: 18 min
Yield: 4 servings
Ingredients
1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
Directions
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano.
Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ShrimpFraDiavolo
SPICY Shrimp Fra Diavolo with Giada De Laurentiis | Everyday Italian | Food Network
Seafood Fra Diavolo with Linguini
Serve this spicy seafood pasta as a main dish or first course
For more follow the hashtag #RachaelRayShow