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Spaghetti with Lobster Fra Diavolo


  • 2 tablespoons extra-virgin olive oil

  • 1/2 medium onion, finely chopped Yellow Onions

  • 4 garlic cloves, crushed

  • 1/2 teaspoon red-pepper flakes

  • 2 cans (28 ounces each) whole peeled tomatoes with juice, preferably San Marzano, pureed

  • 2 cups water

  • Coarse salt and freshly ground pepper

  • 4 cups lobster stock or fish stock

  • 3 lobster tails in shells

  • 1 pound spaghetti

  • 2 tablespoons chopped fresh basil


1. Heat oil in a large pot over medium heat. Cook onion, garlic, and red-pepper flakes, stirring occasionally, until soft and fragrant, about 10 minutes. Add tomatoes and water. Bring to a simmer. Cook until reduced by half, about 1 1/2 hours.

2. Season with 1 tablespoon salt and some pepper. Add stock and lobster tails. Cook for 30 minutes. Transfer lobster tails to a plate; let cool slightly. Remove meat from shells; cut in half lengthwise. Discard shells, and return meat to sauce.

3. Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Drain, and transfer to a platter. Stir basil into sauce, ladle over pasta, and toss.


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