Based on the recipe on Giadzy, cooking this lobster fra diavolo dish couldn’t be more straightforward. It mainly consists of boiling your choice of pasta and lobster tails (in separate pots of well-salted water) until they are both well-cooked. Though Raffy’s recipe calls for just two boiled lobster tails, De Laurentiis gladly notes on her blog, “If you desire, you can use more,” which is exactly the spirit we can appreciate when cooking something as yummy as this.
For the sauce, it starts with a simple white wine and garlic base, enhanced by the flavors of a decadent lobster shell, chili flakes, and tomatoes. The celebrity chef emphasizes that using the right tomatoes makes a huge difference in this recipe and recommends the pomodorini variety, which are much sweeter than other canned options — the union of these tomatoes with the other spices in the dish makes for a mouthwatering combination when paired with the buttery lobster. When the sauce is finished, combine it with the pasta and lobster meat and finish it off with basil or mint for a zesty, herbaceous kick.
As noted on Giadzy, this lobster fra diavolo dish comes together in just 35 minutes, which makes it the perfect meal to cook any time you’re feeling something a little more special than your usual spaghetti. Consider it a ticket to that seaside Italian summer vacation you’ve always wanted — no travel required.