Lobster Diavolo

 

If it's done right, Lobster Diavolo sings with the fresh, juicy tang of summer tomatoes and thrums with the gentle heat of chilis. When tossed with al dente pasta, the sauce provide a kicky backdrop that complements rather than overwhelms the sweet suppleness of the lobster itself. I like to keep the lobster in large pieces so it looks pretty on the plate, and I've always loved Esca's addition of fresh mint, so I adopted it myself.

What you will need

2 pounds Roma tomatoes (or 28 ounces canned tomatoes with their juices)

2 tablespoons olive oil, plus more for finishing

2 fat cloves garlic, crushed

1/4 to 1/2 teaspoons red pepper flakes

Salt

2 1 1/2-pound live lobsters

1/2 pound spaghetti

1 teaspoon chopped fresh mint

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