An excellent and delightful dish to prepare for guest and family alike. Every bite is a blissful experience of spicy Italian seafood. Enjoy!
Aragosta e gamberetti Fra Diavolo
Lobster and Shrimp Fra Diavolo
4 lobster tails
1 1/2 pounds medium shrimp, peeled, deveined
1/4 cup olive oil
1/2 stick butter
2 large onions, finely chopped
2 leeks, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup lobster stock or claim juice
1 cup canned Italian tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 tablespoon crushed red pepper (more if desired)
Salt and pepper to taste
2 tablespoons drained capers, if desired
Bring a big pot of water to boil and cook linguine until al dente, keep warm. Heat the oil and butter in a large sauté pan over medium-high heat. Sauté the onions, leeks and garlic until the onions begin to brown, about 5 minutes. Add the red wine and clam juice. Stir to blend all the ingredients. Remove lobster shells from the tails and cut meat into bite size pieces. Toss in the shrimp and lobster cooking until the shrimp turn pink. With a slotted spoon, remove shellfish and keep warm.
Into the pan, add tomatoes and the paste. Season sauce with oregano, basil and crushed red pepper.
Reduce heat to low, cover and cook for 20 minutes. Add the lobster and shrimp and cook for another 2 to 3 minutes or until heated.
Season the sauce with salt and pepper to taste, stir in the capers. Turn off heat and let set another 5 minutes. Make a bed of pasta on each plate, spoon pieces of lobster along with the shrimp and top with sauce. Top with additional pats of butter for an authentic true taste of this great dish.
Note: This is my Americanized version. Italian cooks seem to prefer their pasta served separately.