If it's done right, Lobster Diavolo sings with the fresh, juicy tang of summer tomatoes and thrums with the gentle heat of chilis. When tossed with al dente pasta, the sauce provide a kicky backdrop that complements rather than overwhelms the sweet suppleness of the lobster itself. I like to keep the lobster in large pieces so it looks pretty on the plate, and I've always loved Esca's addition of fresh mint, so I adopted it myself. —Merrill Stubbs
Roma tomatoes (or 28 ounces canned tomatoes with their juices)
olive oil, plus more for finishing
fat cloves garlic, crushed
1/4 to 1/2 teaspoons
red pepper flakes
1 1/2-pound live lobsters
chopped fresh mint
In This Recipe
Bring a medium pot of water to a boil. Core the tomatoes and cut a shallow “x” through the skin of the non-core end of each tomato with a sharp knife. Working in batches, gently lower the tomatoes into the boiling water for about 30 seconds, until the skin begins to peel away from the cuts you made. Remove the tomatoes from the water with a slotted spoon and set aside until they are cool enough to touch.
Peel and then roughly chop the tomatoes and set aside. Pour the olive oil in a shallow, heavy saucepan and set over medium-low heat. Add the garlic and cook for about 3 minutes, until fragrant and softened, but not browned. Add the chili flakes (start with half if you’re not sure about the heat – you can add more later) and cook for another minute or two.
Add the tomatoes and any juices, along with a few generous pinches of salt and stir through. Raise the heat to medium and let the tomatoes come to a simmer. Turn the heat down to low and simmer gently for 2 to 3 hours, until the tomatoes have completely broken down, adding water as needed to keep the sauce from drying out. When the sauce is ready, taste for salt and add more necessary. Cover and set aside.
Bring an inch of water to a boil in a large stockpot. Add the lobsters to the pot and cover. Cook for 15 to 20 minutes, until the lobster’s antennae can be easily pulled off. Remove the lobsters from the pot and set aside for a few minutes to cool a little
Meanwhile, bring a large pot of generously salted water to a boil. Add the spaghetti and cook until still quite al dente. Reserving about half a cup of the pasta water, drain the pasta in a large colander and set it aside while you finish up with the lobster.
To remove the lobster meat, twist both claws off the body at the shoulder joint. Use a lobster cracker or the back of a chef’s knife to crack the shell and remove the claw meat. Use a pick or a small fork to pry the meat from the knuckles, twisting at the joints to separate one knuckle from the next. Twist the lobster body from the tail and discard. Twist off the fans at the tail, and then gently insert your finger into the opening, pushing the tail meat out the other end (it should come out in one beautiful piece). Clean off any roe, fat and green goo, and remove the vein if you like by peeling back the strip of meat on the top of the tail.
Keep the lobster meat in a warm place while you finish up the pasta: Turn the heat to medium underneath the pan with the sauce. Add the cooked pasta and some of the pasta water, using tongs to toss the pasta in the sauce. Add a splash or two of olive oil if you like. When the pasta is well-coated in the sauce and warm, arrange it among two shallow, warm bowls. Slice the lobster tails into ½-inch medallions and arrange these, along with the claw and knuckle meat, on top of the spaghetti. Drizzle with a bit more olive oil and sprinkle generously with mint. Serve immediately.