Lobster Fra Diavolo

1. 1

   Put the tomatoes and juice into a saucepan and boil hard until reduced by half.

2. 2

   Remove from heat and stir in the fresh butter.

3. 3

   Set aside until needed.

4. 4

   Melt the lobster butter in a skillet and cook the garlic in it over low heat until transparent but not browned.

5. 5

   Add Cognac and flame.

6. 6

   Add white wine and lobster stock and boil hard until reduced by at least half.

7. 7

   Add lobster meat, season to taste with salt, pepper and red pepper and simmer, uncovered, until reduced to a saucelike consistency.

8. 8

   Serve over pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.