Al Forno's Aragosta Da Inferno (Lobster from Hell) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Al Forno is one of R.I. great casual Italian restaurants in Providence. Great recipe for the summer. A nice change from boiled lobster, but then again, no lobster is bad! Ingredients:
2 (1 1/2 lb) lobsters |
6 tablespoons extra virgin olive oil |
1 cup tomatoes in puree, crushed (whole peeled tomatoes in heavy puree) |
2 pinches red pepper flakes |
1 teaspoon minced garlic |
1/2 cup chopped fresh parsley, plus |
fresh parsley, additional for garnish |
1/2 cup white wine, preferably pinot grigio |
6 tablespoons unsalted butter |
2 cooking bags extra heavy-duty aluminum foil (17 inches by 15 inches) |
Directions:
1. Preparation: Prepare a hot charcoal fire. (A grill rack will not be necessary.).
2. When the coals and grill are red-hot (you should be able to hold your hand 3 to 5 inches over the fire for a count of three), rake them out evenly across the bottom of the grill. It is important to have only enough coal to form one layer across the bottom of the grill. The more coal that is stacked, the hotter the fire will be and this will vary cooking times.
3. Split the lobster in half lengthwise and remove the rubber bands on the claws. Place each lobster (2 halves) in its own foil bag (being careful not to puncture the bag) and, to each bag, add 3 tablespoons olive oil, 1/2 cup tomatoes, a pinch of red pepper flakes, 1/2 teaspoon garlic, 1/4 cup parsley, 1/4 cup white wine and 3 tablespoons of butter. If the bag is punctured, remove the lobster and place into a new bag along with the ingredients. Crimp the bag closed by pulling together the two sides and rolling them over one another.
4. Place the bag directly onto the coals of the fire, again being careful not to puncture the bag. Cook for 8 to 9 minutes and then remove the bag from the coals but do not open yet. Allow the bag to sit for 3 minutes.
5. Open the bag and place the 2 lobster halves onto the plate and pour the sauce over the top. Garnish with the reserved parsley and a drizzle of extra virgin olive oil. Serves: 2.
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