Al Forno'S Aragosta Da Inferno (Lobster From Hell)

Name: Al Forno'S Aragosta Da Inferno (Lobster From Hell)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 lb) lobsters; 6 tablespoons extra virgin olive oil; 1 cup tomatoes in puree, crushed (whole peeled tomatoes in heavy puree); 2 pinches red pepper flakes; 1 teaspoon minced garlic; 1/2 cup chopped fresh parsley, plus; fresh parsley, additional for garnish; 1/2 cup white wine, preferably pinot grigio; 6 tablespoons unsalted butter; 2 cooking bags extra heavy-duty aluminum foil (17 inches by 15 inches)

Servings: persons

1
Preparation: Prepare a hot charcoal fire. (A grill rack will not be necessary.).
2
When the coals and grill are red-hot (you should be able to hold your hand 3 to 5 inches over the fire for a count of three), rake them out evenly across the bottom of the grill. It is important to have only enough coal to form one layer across the bottom of the grill. The more coal that is stacked, the hotter the fire will be and this will vary cooking times.
3
Split the lobster in half lengthwise and remove the rubber bands on the claws. Place each lobster (2 halves) in its own foil bag (being careful not to puncture the bag) and, to each bag, add 3 tablespoons olive oil, 1/2 cup tomatoes, a pinch of red pepper flakes, 1/2 teaspoon garlic, 1/4 cup parsley, 1/4 cup white wine and 3 tablespoons of butter. If the bag is punctured, remove the lobster and place into a new bag along with the ingredients. Crimp the bag closed by pulling together the two sides and rolling them over one another.
4
Place the bag directly onto the coals of the fire, again being careful not to puncture the bag. Cook for 8 to 9 minutes and then remove the bag from the coals but do not open yet. Allow the bag to sit for 3 minutes.
5
Open the bag and place the 2 lobster halves onto the plate and pour the sauce over the top. Garnish with the reserved parsley and a drizzle of extra virgin olive oil. Serves: 2.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (1 1/2 lb) lobsters, 6 tablespoons extra virgin olive oil, 1 cup tomatoes in puree, crushed (whole peeled tomatoes in heavy puree), 2 pinches red pepper flakes, and more.

Yes, Al Forno'S Aragosta Da Inferno (Lobster From Hell) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!