Name: Lobster fra Diavolo
Yield: 4 servings
Ingredients: 5 cups canned Italian plum tomatoes, with their juices; 4 tablespoons extra-virgin olive oil, or more if needed; 3 fresh lobsters (each 1 1/2 pounds), each cut into 8 pieces (see Note); Salt and freshly ground black pepper, to taste; 2 large shallots, finely minced; 2 tablespoons finely minced garlic; 3/4 cup dry white wine; 1/4 cup cognac; 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice; 2 teaspoons finely minced fresh red jalapeño or serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper flakes; 3 tablespoons tomato paste; 1/2 teaspoon sugar; 8 tablespoons chopped fresh flat-leaf parsley leaves; 2 tablespoons torn fresh basil leaves; 2 teaspoons dried oregano; 12 ounces spaghettini

While reminiscent of a marinara sauce, red bell pepper, cognac, and jalapeño add hints of newness to this luscious, traditional favorite lobster dish.

Cooks' Note

If youre not boiling lobsters, either have your fishmonger cut them up and crack the claws for you, or prepare them in a humane way: Plunge the tip of a sharp knife about 1 1/2 inches down from the eyes into the center of the head. That quickly kills it. To section it for Fra Diavolo, separate the head and body (top) portion from the tail. Cut the tail in half lengthwise and remove the intestine. Split each half in half crosswise so that you have 4 tail pieces. Now remove the knuckles and claws from the top portion. Cut the knuckles from the claws for 4 more lobster pieces. Since the head of the lobster isnt used in this recipe, either discard the pieces or clean them out, removing the head sac, the tomalley, and roe, if any. Rinse the shells, dry them, wrap them well, and freeze them for fish stock. They will keep for up to 1 month in the freezer.

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