Lobster Fra Diavolo
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
two 2-1/2 pound lobsters
4 Tbsp. olive oil
1 dash Worcestershire sauce
1/2 tsp. oregano
1 red Fresno chile, thinly sliced
1/2 cup minced onion
1/2 tsp. basil
1/2 cup minced celery
2 medium, skinned, diced tomatoes
1/2 cup minced green pepper
1/2 cup marsala
1/4 cup chopped parsley
1/4 cup cooked pasta
1/4 teaspoons black pepper1/4 cup Parmesan cheese
Instructions:
Boil some water in a large pan and immerse the lobsters and cook until done. Remove the lobsters from the water and lay them on their backs and cut them in half lengthwise with a chefs knife. Remove the intestinal tract that runs down the back of the tail section and the stomach. Save the tamalley and the roe in a separate bowl to add later on.
In a large skillet, add the olive oil, chiles and garlic. Cook over high heat until the chiles and garlic start to brown. Add the onions, celery, peppers, parsley, pepper, Worcestershire sauce, oregano and basil. Cook over medium heat for 4-5 minutes then add the lobsters split side down. Pour the tomatoes, marsala wine, tomalley and roe over the lobsters and cover. Cook over medium heat for 8-10 minutes. In a large shallow bowl, place 8 oz. of the pasta. Remove the lobsters from pan and place split side up on top of the pasta and cover with sauce. Sprinkle with Parmesan cheese and serve.
Recipe by Yankee Magazine.