This Lobster Fra Diavolo is one of those dishes that feels restaurant-fancy but is easy enough to pull off on a weeknight. The best part? It stretches even a small amount of lobster into something memorable. Perfect for when you want to treat yourself without fuss.
I’ve made this on quiet evenings when I just want to feel like I’m eating out without changing into something other than my comfy shorts. It has that touch of celebration without making you do a hundred steps.
About Using Those Lobster Tails You Grabbed on Sale
Growing up, lobster was the ultimate sign that you’d made it. I remember seeing those giant tanks at restaurants with the poor creatures scuttling around. Ordering lobster was for birthdays, anniversaries, or that one time my dad got a big promotion.
These days, I don’t even think about ordering lobster in a restaurant. Too many other choices on the menu. But that doesn’t mean it stopped feeling fancy to me.
Truth is, I’m not about to wrestle a live lobster in my kitchen. I don’t have the nerve (or the heart). But those small frozen tails you find on sale? That’s my jam. I’ll toss them in my basket when they’re discounted and save them for a special meal like this one.
Even if the tails are on the small side, you can stretch them beautifully in pasta. A little really does go a long way, especially when the sauce is built to highlight their sweetness.
How I Found This Idea and Made It My Own
I first stumbled on this approach when I wanted a recipe that didn’t require a lot of lobster. I had two small cooked tails from the store, and I wasn’t about to waste them in something bland.
A classic Fra Diavolo sauce with its spicy, garlicky tomato base seemed perfect. It’s the kind of Italian-American dish that makes you feel like you’re eating in a little trattoria, glass of red wine in hand.
It turns out even my mini tails were enough. The lobster’s sweetness played perfectly against the heat and acidity of the sauce. In about half an hour, I had dinner that felt like a treat.
What You’ll Need to Make This
Here’s the rundown of what I use (with a few personal notes):
- Linguine (or pappardelle): I like linguine because it holds the sauce without being too thick.
- Olive oil: Don’t overthink it. Your everyday bottle will do.
- Onion: A small yellow one works fine.
- Garlic cloves: I go heavy here—garlic is half the charm.
- Crushed red pepper flakes: Adjust to your heat tolerance. I like it with a decent kick.
- Salt and black pepper
- Dried oregano: The dried stuff is perfect here, no need for fresh.
- Cognac: Adds depth. If you don’t have it, brandy or even dry white wine can work.
- Canned diced tomatoes: I keep these in my pantry at all times.
- 2 cooked lobster tails (or about a pound of cooked shrimp): Don’t worry if they’re small.
- Fresh parsley and basil: These brighten it up at the end.
How I Make My Spicy Lobster Pasta
Here’s how I pull it together on a weeknight:
1. Cook the Pasta
Start the pot of salted water and get your pasta cooking. I always reserve about half a cup of the starchy water before draining. It’s my insurance policy in case the sauce is too thick.
2. Get Everything Prepped
While the pasta’s going, I chop the onion and garlic, cube the lobster meat, and chop the parsley and basil. I’m big on having everything lined up so I’m not frantically hunting for things once the pan is hot.
3. Sauté the Onion
A splash of olive oil in a big skillet, medium heat. Onion goes in first for about four minutes until it’s translucent and smelling amazing.
4. Add the Flavor
Garlic, red pepper flakes, salt, pepper, oregano all go in next. Stir it for a minute or so. Don’t walk away—the garlic can burn fast.
5. Deglaze with Cognac
Pour in the cognac and stir. Scrape up anything stuck to the bottom. The smell here is unreal.
6. Add Tomatoes and Lobster
In go the canned tomatoes, lobster meat, and the fresh herbs. Heat it through gently. Don’t overcook the lobster—it just needs to warm up.
7. Combine with Pasta
Toss the drained pasta right into the skillet. Add a splash of the reserved pasta water if it needs loosening. Stir until everything is coated in that glossy, spicy sauce.
Why I Keep Coming Back to This Recipe
What I love about this is how light the sauce is. It’s not drowning in cream or butter, but it’s packed with lobster flavor. Even when I’m working with smaller tails, the pasta feels rich and indulgent.
I’ve served this on quiet date nights at home when takeout felt too boring. I’ve also made it on a random Tuesday when I wanted to feel like I was treating myself. It’s that flexible.
Tips From My Own Kitchen
- Don’t skimp on the garlic or chili flakes if you want that classic Fra Diavolo punch.
- Use decent canned tomatoes—they’re the backbone of the sauce.
- Have everything chopped and ready before you start cooking. The steps go fast.
- Don’t overcook the lobster. If you’re using precooked tails, just warm them gently.
Make Ahead and Leftovers
This is best right after cooking, when the pasta soaks up the sauce perfectly. But if you do have leftovers, I store them in a covered container in the fridge for a day.
To reheat, a splash of water in a skillet over gentle heat does the trick. I’ve even packed it for lunch the next day. The sauce won’t be as glossy, but the flavor is still solid.
How I Like to Serve It
A big bowl of this pasta, a simple green salad, and a hunk of crusty bread to mop up the sauce. That’s dinner sorted. If I’m feeling fancy, I’ll open a bottle of crisp white wine.
Frequently Asked Questions
Can I use shrimp instead of lobster?
Absolutely. I’ve done it myself. It’s cheaper and still delicious.
What if I don’t have cognac?
A splash of brandy or dry white wine works well.
Is it very spicy?
You can control the heat. I like it with a kick, but you can use less red pepper flakes if you want it milder.
Can I double the recipe?
Definitely. Just make sure your pan is big enough to toss the pasta properly.
Lobster Fra Diavolo
This Lobster Fra Diavolo is a spicy, elegant seafood pasta that makes two lobster tails go a long way.
Ingredients
- 1 pound linguine
- 3 tablespoons olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- 1 small onion, finely chopped
- ½ teaspoon salt
- 3 garlic cloves, finely chopped
- ¼ teaspoon dried oregano (or slightly more if desired)
- ½ cup Cognac (or use white wine or broth as a substitute)
- 14.5 oz can diced tomatoes (with juice)
- 2 cooked lobster tails, meat cubed
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- Fresh basil sprigs, for garnish
- Reserved pasta water (up to ½ cup, optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, then drain and reserve about ½ cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 4 minutes, until soft and translucent.
- Stir in the garlic, red pepper flakes, oregano, salt, and black pepper. Cook for about 1 minute until the garlic is fragrant.
- Carefully pour in the Cognac, scraping up any browned bits from the bottom of the pan as the alcohol sizzles down. Add the diced tomatoes with their juice, then stir in the cubed lobster meat, chopped basil, and parsley.
- Simmer for a few minutes until the lobster is heated through and the sauce is well combined.
- Add the cooked linguine directly into the skillet and toss everything together until the pasta is coated in the sauce. If the mixture seems dry, add a splash of reserved pasta water to loosen it up.
- Serve immediately, garnished with fresh basil sprigs—and if you have them, a lobster claw on top makes a beautiful finish.
Notes
- Linguine works best here, but feel free to swap in pappardelle or spaghetti if that’s what you have.
- Don’t have lobster tails? You can easily substitute 1 pound of cooked shrimp for a similar effect.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 522Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 64mgSodium 506mgCarbohydrates 52gFiber 5gSugar 4gProtein 29g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
