Lobster Fra Diavolo – Wicked Good Eats

Lobster Fra Diavolo with Linguine – Wicked Good Eats
Lobster, Scallops, stuffed cherry peppers in an artichoke reduction over linguine

Okay it’s uh we’re kind of right smack dab in the middle of lent here so tonight i’m gonna make a nice um lobster fra diavalo um with uh lobster slash scallops from by the envelope with some nice uh over i’m gonna put over some nice linguine i’m gonna use that base uh artichoke

Drippings i made from the stuffed artichokes that i did the penne with this is another application you can use and uh the friday apple is you know of the devil meaning it’s hot so you’re going to have anything you put red pepper in there crushed red pepper or you can put some

Of these nice dried out peppers from the garden that i had i could crush those up and put them in or what i’m gonna use i got some nice stuffed cherry peppers that i had so i’m gonna slice them up and i’m just gonna kind of pour that over the top

And give it my um my devilish uh diablo flavor okay so i got my uh pot which i am going to heat up and cook my uh linguine in i got that going and i have a small pot here with about oh an inch

Or so of water in there i’m going to add just a little bit of um oil to it and some salt and some pepper and i’m just going to put the lobster in and then it’s not boiling yet i’m going to put the lobster in before it starts to boil

You don’t want to shock it because then the meat gets tough you want to slow cook it raise it to a boil then slowly bring it down and that you know come out nice and tender well i did want to mention that i did get that nice fresh lobster

Over at northern lobster right on atwood avenue in johnston uh right in the um town hall plaza uh they have quite the selection of seafood there going to visit them my friends and excellent excellent fresh seafood so that’s my plug for my friends at northern lobster okay

Okay uh so we’re gonna get uh while that’s heating up and the laps is cooking um again this is the uh sauce uh the reduction from when i made the stuffed artichokes that has basically chicken broth a lemon olive oil salt pepper and you can see it’s been you know it’s

It’s reduced down garlic um very basic and it has the artichoke flavor in it which i love okay so i got uh three nice cherry peppers here and basically uh what i’m gonna do with these is i’m just going to slice them okay i’m just going to cut them these are already stuffed

Uh with some prosciutto and some feta cheese and i’m just going to slice them like this because i’m going to keep them good size and you can see this one’s kind of big so i may want to cut it in half and then slice it

And i’m just going to kind of set that aside i’ll put it in a bowl and we’ll add it to the sauce the artichoke production sauce and that’s cooking these they’ve never had these got another video that shows you how to make them so check that out on my wicked good eats

All right so nice green and a little festive looking okay so let’s go check on this been cooking for a couple of five minutes or so and yeah you can see that um cooking up nice okay so while that’s uh still cooking over there i’m gonna take my nice parsley leaves

And take them off the stems and this i’m not gonna put it i’m not gonna cook this i’m just gonna keep it fresh these are real fresh shoots that just came out within the last few days and um just gonna keep it in this glass for now

Okay so um i’m gonna cook this for probably another uh we’re gonna steam it i gotta load it a little bit uh for about 10 minutes just wanna make sure that that’s done and again the lobster meat is going to cook in the pan too once i add it to the

Sauce a little bit so it doesn’t have to be um you want to overcook it okay so i’ve taken out the um lobster and i have some broth here i’m gonna add i’m gonna save a little bit of broth i’m gonna put it in like a little um one of these little

Cups here just a little bit to add to the sauce for the lobster flavor okay so lobster is cooled off and you want to let it cool down for a little bit we’re just going to take the claws and the tail just snap that right off okay yeah and again um

It’s very easy to clean you know a lobster basically once you take the back end off um it’s just a matter of pushing you can either just push it through or you can do like like i do because i got to cut this lobster up anyway

Let’s just go right down the center of the tail cut it in half and you have all this beautiful lobster meat oh yeah wow it smells so good and you don’t need the shells okay and then you want some nice pair of uh nutcrackers um to get the meat out from these knuckles

Okay so i’ve cleaned up my nice lobster now you know head shot of that you can see that nice all that nice meat and what i have here is um the pieces from the claw they tend to be a little chalky or stiff not like the real watch me so i

Just save those i’ll chop those up and give them the wolf gang okay so get the wolfmeisters here huh wolfie you want some lobster get the first taste pick up all these pieces for you nice yeah so i won’t give it to him with the hot peppers i’ll be too hot for that

So here you go wolfie you can have some nice lobster go ahead try it oh yeah look at that tail going gone going in three seconds so now we are going to start a linguini again i’m only going to put in i guess um a half pound here

Okay so we got the pan going and we’re going to get a nice sauce that’s that um artichoke reduction i can hear that sizzling already get that going heating that up and again the linguine doesn’t take very long i don’t like to overcook it i like to keep it out that day

Okay i am going to add in my scallops because they were frozen and they cook pretty quick but i want to make sure that that cooks pretty good there and i’m going to add that that’s about how much of the lobster juice from the pan okay i’m

Going to add that in just for flavor that goes in and i’m not going to add in my um peppers yet i’m just kind of going last with the um with the lobster okay so back to the lobster and again i’m just gonna cut this up into chunks

I might have some you know you want to make sure you get all the shells out if i missed any okay and you want just kind of bite-sized pieces that you can pick up what you thought and wrap it up with some linguini uh beautiful lobster oh my god

I’ll have to go back to northern lobster and thank them they’re always so bright and cheerful there and like i said the seafood is phenomenal awesome awesome seafood and this is going to be so good especially i love lent that means a lot of seafood for me so okay so there’s my

Lobster all cut up as you can see and that’s gonna go in the pan almost at the end roll those around so those nice scallops get uh cooked when you see it bubbling up like that that’s what i’m going to add my um diablo the devil the heat and there it goes okay

And again you can use any kind of hot pepper i just happen to use these nice stuffed cherry peppers uh which have uh you know a little bit of um some prosciutto ham in it and feta cheese and you know me everything tastes better with feta

So get that in there okay we’ll let that heat up for a little bit so timing is getting pretty good here so we cover that a nice little shake okay so that’s bubbling up nice we’re gonna add in the lobster actually goes in just last before the

Before i get the butter in there going check my linguine and it is just about ready maybe one more minute timing on that is good okay and now that see what this looks like from above okay that’s what it looks like is that good very good wolfie’s like dying over here he’s like

He wants more so i’m going to shut that down and i’m going to take the cover for my linguine so i’ll keep that nice and warm okay now we got our plate out here all right i’m going to pour our linguine right in that plate okay we’re going to take our butter packs

And we’re going to put it in there and i’ll bring this over here so you can see that how that works okay basically just gonna flip it let that butter push down right on a plane you don’t want the butter to break because you want it to slow melt into that sauce

Into that diabolo the devil a lot devil of the lobster see how that’s turned into a nice creamy creamy buttery sauce the heat in the pepper okay and once that butter is just about melted then we are going to take it over here okay bear with me folks bear with me folks

And we are slowly going to drizzle that right over the top okay beautiful sauce beautiful cover that right up right down to the last pieces the garlic and the artichoke flavor and the prosciutto and the al and the lobster and the cherry peppers okay and i’ll give you an overhead shot

Of what this looks like you can see it and wolfie he’s dying he wants some but that’s what it looks like from overhead and then we are going to get our parsley just drizzle that over the top this fresh parsley i just picked okay oh yeah this is some wicked good

Eats doesn’t get any better than this very rarely does it get any better than this so last but not least get our wine glass fork and i’m gonna have a little chardonnay with this i love calarasi it’s a nice wine you can cook with it you can drink it

Can bake with it salute and wolfie already had his so this is my piece oh my god oh my god lobster fry the avalon with scallops i’m fresh pasta goodnight everybody i almost forgot um this particular dish goes out to my dear friend gracie up in montreal

Who’s dying for some seafood she snowed in right now and told me she wanted to have some nice new england seafood so gracie this is for you