Emeril's Spicy Lobster Alla Diavola | Pasta & Beyond Pasta Maker Recipes

lobster

💰Cheaper: crab

Crab is often less expensive and still offers a rich flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

white wine

💰Cheaper: chicken broth

Chicken broth can add depth without the cost of wine.

tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be a cost-effective substitute.

Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut-side up, on a cutting board. Using a chef’s knife, cut through lobster meat and shell. Carefully remove meat from shell and cut the meat into 1-in. pieces. Set lobster shells aside.

In a 6-qt. stockpot, heat oil over medium-high heat. Add jalapeño; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer.

Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar.

In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender.

Meanwhile, cook the pasta in boiling salted water until it floats, about 3 minutes; drain.

To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens