Here’s a list of all the ingredients for **Lobster Fra Diavolo with Ricotta Cavatelli**, formatted with SEO-friendly keywords to help with search visibility:
- **Lobster** (1-2 whole lobsters, about 1.5-2 lbs each, or lobster tails for convenience)
- **Ricotta Cavatelli Pasta** (16 oz, store-bought or homemade)
- **Extra Virgin Olive Oil** (3-4 tbsp, for sautéing)
- **Garlic** (4-5 cloves, minced, for aromatic flavor)
- **Crushed Red Pepper Flakes** (1-2 tsp, for the "fra diavolo" spicy kick)
- **San Marzano Tomatoes** (28 oz can, crushed or whole, for authentic Italian flavor)
- **Tomato Paste** (2 tbsp, for richness)
- **Dry White Wine** (1/2 cup, for deglazing and depth of flavor)
- **Fresh Basil** (1/4 cup, chopped, for garnish and freshness)
- **Fresh Parsley** (1/4 cup, chopped, for garnish and brightness)
- **Shallots** (2 medium, finely chopped, for sweetness)
- **Seafood Stock** (1 cup, for enhancing the lobster flavor)
- **Salt** (to taste, for seasoning)
- **Black Pepper** (to taste, for seasoning)
- **Unsalted Butter** (2-3 tbsp, for richness and finishing the sauce)
- **Lemon** (1, zest and juice, for brightness)
- **Parmesan Cheese** (1/2 cup, grated, for serving)
### Optional Ingredients for Extra Flavor:
- **Anchovy Paste** (1 tsp, for umami depth)
- **Fennel Seeds** (1/2 tsp, for a subtle licorice note)
- **Chili Oil** (1-2 tsp, for added heat and richness)
This **lobster fra diavolo recipe** combines spicy, savory, and rich flavors with tender **ricotta cavatelli pasta**, making it a perfect **Italian seafood dish** for special occasions or gourmet dinners.
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Steps
# How to Make Lobster Fra Diavolo with Ricotta Cavatelli: A Step-by-Step Guide
Lobster Fra Diavolo with Ricotta Cavatelli is a luxurious and flavorful Italian-American dish that combines tender lobster, spicy tomato sauce, and homemade ricotta cavatelli pasta. This recipe is perfect for special occasions or when you want to impress your guests. Follow these detailed steps to create this restaurant-quality dish at home.
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## **Ingredients**
### For the Ricotta Cavatelli:
- 2 cups ricotta cheese
- 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 tsp salt
### For the Lobster Fra Diavolo:
- 2 live lobsters (about 1.5 lbs each)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tsp red pepper flakes (adjust for spice level)
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
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## **Step-by-Step Instructions**
### **1. Prepare the Ricotta Cavatelli**
1. In a large mixing bowl, combine ricotta cheese, flour, egg, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. Roll the dough into thin ropes (about 1/2 inch thick) and cut into 1-inch pieces. Use a cavatelli board or the back of a fork to shape the pasta into small ridges.
4. Dust the cavatelli with flour and set aside until ready to cook.
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### **2. Cook the Lobster**
1. Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8-10 minutes until bright red. Remove and let cool.
2. Crack the lobster shells and remove the meat from the claws, tails, and knuckles. Reserve the shells for the sauce.
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### **3. Make the Fra Diavolo Sauce**
1. Heat olive oil in a large skillet over medium heat. Add the lobster shells and sauté for 5 minutes to infuse the oil with flavor. Remove and discard the shells.
2. In the same skillet, add garlic, onion, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
3. Deglaze the pan with white wine, scraping up any browned bits. Simmer until the wine is reduced by half.
4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for 20-25 minutes, stirring occasionally.
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### **4. Cook the Cavatelli**
1. Bring a large pot of salted water to a boil. Add the cavatelli and cook for 3-4 minutes until they float to the surface. Drain and set aside.
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### **5. Assemble the Dish**
1. Add the cooked cavatelli and lobster meat to the Fra Diavolo sauce. Toss gently to coat the pasta and heat the lobster through.
2. Garnish with fresh parsley and serve immediately.
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## **Tips for Success**
- Use fresh, high-quality lobster for the best flavor.
- Adjust the red pepper flakes to control the spiciness of the sauce.
- Serve with crusty bread to soak up the delicious sauce.
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This Lobster Fra Diavolo with Ricotta Cavatelli is a show-stopping dish that combines rich flavors and homemade pasta. Perfect for seafood lovers, this recipe is sure to become a favorite. Enjoy!