Lobster fra Diavlo with Buccatini Recipe

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Ingredients:

Serving

1/4 lb buccatini
salt
2 oz extra-virgin olive oil
2 garlic cloves, crushed
1 shallot, crushed
1 1/4 lb lobster
1 cup vine-ripened cherry tomatoes
3/4 cup white wine
2 tomatoes from (28-oz) can whole (recommended: san marzano)
salt and freshly ground black pepper
1/2 tsp dried oregano
1 sprig fresh thyme
1/2 to 1 tsp red pepper flakes
2 or 3 sprigs fresh italian parsley, leaves coarsely chopped
10 fresh basil leaves

Directions:

Add bucatini to a large pot of boiling, salted water.
Insert the tip of a heavy, sharp knife into the head of the lobster and cut through the head. Cut the lobster body in half lengthwise by taking firm hold of the tail and inserting a heavy, sharp knife where the tail meets the body section. Bring the knife down to the cutting board in a swift motion, cutting the body section clearly in half. Turn the knife in the other direction and cut the tail in half in the same way, splitting it right down the back. Split the claw at the joints. Split everything down the middle. Quarter each lobster half. There should be 8 small pieces of lobster.
Heat extra-virgin olive oil in a 12-inch skillet over high heat. Add garlic and shallots and cook until they start to take color, about 10 seconds. Add lobster pieces and cook for about minute per side, until lobster is golden on both sides. Add the tomatoes and saute for about 1 minute until the tomatoes plump up and some split open. Then, add the white wine and let it simmer rapidly for about 2 minutes, until it begins to reduce a bit. Use your hands and crush the 2 tomatoes directly into the pan. Add salt and pepper, to taste, the oregano, the thyme, and the red pepper flakes. Let the mixture simmer for another 1 to 2 minutes. Drain the pasta, without shaking out the excess water. Add pasta into the pan with the lobster, tossing it for about 1 minute until it is coated with the sauce. Add parsley and basil, toss 1 more time, and serve.
Note: If the lobster mixture seems to be getting dried out as it's cooking, add up to 4 ounces of water to rehydrate it.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1476.24 Kcal (6181 kJ)
Calories from fat	562.76 Kcal
		% Daily Value*
Total Fat	62.53g	96%
Cholesterol	719.93mg	240%
Sodium	3481.46mg	145%
Potassium	4020.96mg	86%
Total Carbs	89.49g	30%
Sugars	49.65g	199%
Dietary Fiber	19.76g	79%
Protein	118.59g	237%
Vitamin C	114.6mg	191%
Iron	73.6mg	409%
Calcium	834.7mg	83%

Amount Per 100 g
Calories	75.4 Kcal (316 kJ)
Calories from fat	28.74 Kcal
		% Daily Value*
Total Fat	3.19g	96%
Cholesterol	36.77mg	240%
Sodium	177.82mg	145%
Potassium	205.38mg	86%
Total Carbs	4.57g	30%
Sugars	2.54g	199%
Dietary Fiber	1.01g	79%
Protein	6.06g	237%
Vitamin C	5.9mg	191%
Iron	3.8mg	409%
Calcium	42.6mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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