Lobster Fra Diavolo Catch & Cook

Join Capt. Dan and Elizabeth offshore as they dive for fresh Florida spiny lobsters—just for dinner! They haul up a couple of beautiful lobsters, then bring them back to the kitchen to show you how to humanely kill, clean, and cook them into a mouth-watering Lobster Fra Diavolo that’s simple enough for any weeknight, but delicious enough to feel like a feast.

In this video, you’ll learn:
How to respect the lobster—in humane killing & cleaning
Step-by-step Lobster Fra Diavolo recipe: the sauce, the seasoning, the kick
Simple prep tricks that save time but don’t skimp on flavor

If you’ve ever wondered how to take your lobster catch all the way from ocean to table (no mystery, no fuss), this is the guide for you. Whether you’re into diving, cooking seafood, or just love a spicy, classic Italian-style lobster dish, you won’t want to miss this!

📍 Filmed: Florida Keys
✅ Fresh catch & cook
✅ Humanely cleaned lobster
✅ Fra Diavolo recipe

Don’t forget: Hit like if you love seafood, comment with your favorite lobster recipe, and subscribe for more lobster dives & catch-and-cook goodness!

#LobsterDive #CatchAndCook #LobsterFraDiavolo #SeafoodRecipe #FloridaFishing #LobsterCleaning #DivingForLobster #CookingLobster #EasySeafoodDinner #WeeknightRecipe #FloridaKeysCooking #SeafoodLovers #oceantotable

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Time to get some baits out of the ready bait. So, we caught these yesterday and uh going to grab grab some here. We got about two dozen or maybe more. I got to scoop up a couple there. They’re running like They are extremely frisky. Look at them all. There you go, babe. Can you put those in the Yep. Man, these are lively, aren’t they? They are live. Sound crazy, but I fed them some special fish food that I picked up from West Marine of all places. I did it with the pilchers when we had them, too. And they really, man, they kept after that. Having a hard time catching them in this thing. Come here, you guys. Wow. Oo, that looks so beautiful. One. All right, one more scoop and then we’ll save the rest. Sorry about that. You know what? One good. That’s a good luck one. That’s an escape. We still got another I would say another two dozen. It’s hard to tell how many there actually are, you know. Oh yeah. Here we go. Oh lord. Okay, I’m going to try I’m going to try I’m going to try to not dump these in the canal. That was a lot. Every single bucket we have is cracking. Every single one. What’s the What’s the answer here? I mean, these are high-end. These are nice buckets, but everyone is broken and cracked. I’m like, just like I said, is a Yeti bucket worth it? What do you got to take out a loan to buy a Yeti, right? Yeti, send me a bucket. Are you What did you say? I said, I know we’re forgetting something. Um, but that’s okay because we always forget something. It’s just part of the deal. Do we have a This is the uh this is the dive flag up here, right? Oh, I’m glad you said that. I meant to make one today out of the little ones, but we’ll use the big one today. Yeah, I’m glad. What about tackle bag? Uh, I don’t need it because I brought everything that we need. What if we get cut off? And uh so I got everything we need to troll and I have some hooks for the bait. And I even brought some squid just in case. So we could do a little bottom fishing at the same time. See what happens. You never know. Okay. It could be marvelous. It could be me. So, okay. I think we got everything. I do too. Let’s try it. All right. Let’s go. I know what we forgot. Don’t worry something. I don’t know what it is yet. Is it something I’m going to be like, “Oh, no. We forgot.” No. You’re going to say, “Let’s go back home. We’re only at Adam’s Cut. It’ll be fine.” And I’m going to say, “No, it’s fine. It’s not a big deal.” Oh, man. Let me think. Uh, we got snorkel stuff. Got got snares. All right. I can’t think of it. What is it? I’ll give you a hint. If you know what it is, put it in the comments. I don’t want to know. What did we forget? I forgot my sunglasses. Oh, you want to go back and forget? No. I told you you’d say that. No, I’m going to do I’m going to put a pair I’m going to put a pair of sunglasses on here with your brush. Oh, yeah. My hairbrush. My sunglasses. Always on the boat. Put them up there. This way. You can’t forget next time, man. And you know what? We got sunglasses from the Flying Fisherman. They’re based here in the Florida Keys. I love those sunglasses. Matter of fact, I think I’m going to reach out and buy another pair because they’re so lightweight and uh I’m missing them today. But we must carry on. No going back. [Music] Captain, don’t tell me qualified captain. [Music] You don’t like that I’m standing up here, do you? Nice voice. You don’t like what I’m standing up there, do you? [Music] So, we are at the first spot. We just got anchored up. We are out north of Keargo, uh, near Car’s Fort Reef, and there are a ton of places out here that have, uh, patch reefs and rocks. So, we found a spot that looks promising, and, uh, we put the dive flag up. Captain Dan’s getting all of our stuff ready back there. And uh it’s been a while since we’ve been out and in the water together. But uh as a reminder, I always wear a slip-in surf skin uh just to protect me, right, from the sun, from anything brushing into me, from jellyfish. I’m getting geared up. He’s getting the rest of our stuff ready. And uh we’re going to see what we can find here. Wish us luck. Uh that water’s pretty chilly. Mhm. [Music] Huge group over there. I found one way over there, but so I had to set the bag down. Mhm. And whenever I went back down to inspect him. Yeah, he had crawled way up in there. There’s spots in this place. Dad, there’s at least one in here. There’s at least one in this rock. I knocked the small one out of the way. There’s a couple big ones up there, but they’re up on this side. You can see them. I just see a little one. Okay. No, there’s some big ones in there, too. And then there’s the top. Yeah, that’s all just coming out. There were two big ones in there. Trust me. There’s a couple in here. I can’t tell how big they are. Okay. Ready? A couple. [Applause] [Music] [Music] Open. That was too slow. That was a good snag, though. Thank you. What else is in there? Anything else? There’s There’s another one that’s bigger than this guy. All right, I’m heading there. Oh, there he is. Nice grab. Nice. I think he’s a good one. Yeah, that’s the one I was talking about. Did that one. Good job getting him out. He’s not happy. He’s like needling my hands with his legs. [Music] [Music] [Music] I didn’t get I didn’t All right, let’s check these guys out. We measured them in the water like we always do, but you know our rule, measure them twice. Once in the water, once when you’re on the boat, just in case. Just in case. We know that guy is that fatty McGee. Yeah. Let’s take a look at you, dude. That’s the only one. Yeah, he’s the only one in question on it. Oh, yeah. Yeah, he’s good. So, this has to go over the top by his eyeballs. And then this cannot go over the back shell where his tail meets. He’s actually He’s very He’s pretty good. I mean, he’s good. Good. He’s not close. Yeah, he’s not close. And then this dude, that dude’s yours. Nice. Look at his Look at his little fat legs. He was clawing me to death with these little Youchi spine. Listen, you got him out. That’s the one I was talking about though when I was like, there’s a biggie in there. Yeah, there’s two two babies. Look at how good this boy is. You didn’t even hook him yet. There you go. Wow. We got plenty of room. He’s good. That’s dinner. Yeah. Now we got Yeah, now we got a dinner. Dinner. Just fished this out of the ocean. Happy birthday. Please don’t release your balloons. It’s going to kill a turtle. We are back at the dock. We did not end up going to a second spot. We thought about getting back in the water after we got those two lobster, but we ran offshore to see if we could find any birds or weed lines and do some fishing. And it just ended up getting too late. So, we beat feed in. And right now, I’m going to show you how I clean the lobsters. And we are going to make this an amazing Sunday dinner. Follow us. All righty. We got lobster number one. Lots of people just take the lobsters, ring them while they’re alive. I cannot do that, right? I I’ve done it before, but I’m just not a fan. So, I always kill them first. I’m going to kill it with a knife and then I’m going to uh take the tail off. So, you got to hold him and then take the knife and right down he goes. Now he’s dead. So, now I don’t feel bad about taking his tail off. So, some people say, you know, go around. Uh I don’t really think there’s a need to do that. So, what I just do is take it like this, pull it out. There we go. We use this amazing tool by De Vain. You can get them on our Amazon store. We’ll put a link in the description box. Then you just want to clean it out straight in. Twist around and straight out. And now this is garbage. All right. Tail number one. We’re going to do exactly the same thing. Hold him down. Okay. And now he’s dead. I also took the horns off. There’s a ton of meat in these. Uh you want to be careful though cuz they’re extra spiny. Yeah, we’re going to cook these as well. And one more time with the cleaning. And out we go. And here we have our meat for dinner. Follow us into the kitchen. All right, we made it back. We got the boat all cleaned up. We cleaned up all the equipment. Came together great. And now it’s time for dinner. And we want to eat the lobsters that we had, but it’s Sunday in our house. And every Sunday we do some kind of pasta. And tonight is going to be no different. Only this time we’re going to make lobster fried diablo. So the fried diablo part, the the hot part usually comes from cayenne pepper. Had it in a lot of Italian restaurants growing up. We’re going to make that today with the lobster that we caught. This is all the ingredients that it’s going to go into it and it’s going to come together really really quick. And I want to show you these kari tomatoes. These are the only tomatoes that I have found that taste like a tomato. So if you guys know of where to get better tomatoes, I’m dying to know. We got a two for, you know, you know, two for one, two together, same price. And I bought both of them and I’m going to use them all. So, I’m going to make the sauce, this whole thing. And then I’m going to save some. Going to put this together real quick. We got some fresh garlic. We got absolutely beautiful olive oil. I love bay leaves. So, we got to put some bay leaves in there. The fresh kari tomatoes. And of course, the star of this show will be the lobster. And I’ll show you how I’m going to cut it up. It’s going to be a little different. It’s not going in like this. It’s going to go in in pieces. And then uh the cayenne pepper, which I don’t have out right now, but I’ll show it to you later. First things first, I got to cut up all these tomatoes really, really quick. So, I chop them up just coarse cuz they’re going to go in the pan with the olive oil and the garlic and the bay leaves. And it’s going to be just a beautiful fresh tomato sauce, which is mine and Elizabeth’s favorite. Actually, mine more than Elizabeth, but she tolerates it because I make it so good that she can’t resist. Not even a lie. So, the tomatoes are all chopped up. Same thing pretty much with the garlic. I’m going to chop it up. Always heat up the oil first. Make sure the oil is hot and then you want to infuse the oil with the garlic flavor. This garlic will get soft in the sauce and literally fall apart eventually. But without this, it is not Italian. Now, for those people who are Italian out there, don’t be freaking out the way I’m making the sauce, okay? I’m just just it’s just the way I learned how to make it and it tastes pretty good. But if you want to give me some pointers, constructive criticism is always welcome. All right. So, I’ve got some olive oil in here with the olive oil and the garlic and the tomatoes. All right. Put a couple of pieces in there. They’re starting to sizzle. It looks like a lot of garlic, right? It is. We won’t be able to talk to anyone for a week, but that’s all right. Well, you can do this with any We do it with fish. We do it with uh clams. Oh my god, it’s amazing with clam muscles. You can do it with shrimp. In fact, I think I’m going to throw a couple of shrimp in there, too, just for flavor at the end of this thing. Basically, it’s just your basic spaghetti seafood pasta. We’re just going to heat it up a little. Okay, I got to get moving because I don’t want those garlics to burn. I like it with the seeds. I know a lot of people get rid of the seeds. They literally squeeze the tomatoes and they don’t use the seeds. I don’t care. I like the seeds in it. I want the whole tomato. I always throw a couple of bay leaves into any any sauce, any pasta that pasta sauce or tomato sauce. There we go. All right. Stay tuned. We’re going to reduce this baby down. One other thing that I forgot to tell you guys, and I apologize. Just get a handful of parsley and throw that in there, too. Every good tomato seafood sauce should have a little bit of parsley. And if you like, you can throw basil in there, too. Flavor. It’s all about flavor. So, we’re going to let this simmer here for a couple minutes. I’m going to put a little wine in here, too. I’m debating on red or white. I think I’m going to put red. It gives it like a deeper texture, deeper flavor. Oh, and something else I’m going to throw in there. If we have colam olives, you throw those in there, it will make the sauce explode. It is unbelievable. They’re purple. You throw them in there, it changes the entire flavor of the sauce and it makes it deep and rich and just scrumptious. This is magic. Absolute magic. Didn’t even know we had these. I’m not a big olive guy, but I’m cooking tomato sauce. These olives are unbelievable. Look at these. Look at these. They’re rich. They’re purple. It’ll transform the sauce from a wonderful sauce, a delicious sauce to a magic sauce. It’s so good. Really, those um those olives make it like super rich. It does something crazy to the sauce. It makes it so rich. We’re only using these days like true Italian pasta that only has like two ingredients in it. Unfortunately, some of the American stuff is uh poison. I mean, it even says it on there now. It’s like, yeah, we modified this stuff with a whole bunch of I’m telling you what we modified it with, but this is genetically modified stuff in in our in our s in our sauce. Semolina. So, you know what? We’re going with non-GMO stuff. When I die, I don’t want to be in a science experiment. Something I want to do. I don’t want these in my sauce or in my anywhere around these little flippers. You can tell that it’s a male because of his flippers are the way they are like this. The female has like grippers. They’re both males, so I can’t show you the difference. We want the shell in the sauce because you want as much flavor in the sauce as possible. I’ve got this knife that I’ve been using for lobster. I can’t even tell you how long, 20, 25 years maybe. I don’t even know. As long as I’ve been getting lobster, both main lobster when I used to dive up north and now down here. If you’ve ever been in a in a in a Chinese restaurant where they make lobster cannon, they take the lobster down into certain pieces into the sauce so it gives flavor into the sauce. So now with these southern spiny lobsters, I do the same thing. So it’s not a northern lobster, but I’m going to cut this segments on this lobster all the way down to here and even put this into the sauce. And you’ll see it in a couple of minutes. Find the segment. Get into the segment a little bit. And then and that’s it. And this is the way it’s going to cook inside this. I’m I’m going to cut this little tiny piece off here. So this will be like a delectable piece. Elizabeth will probably wind up getting that piece right. Shazam. Did you see that fan? Shazam. So now that’s the way they’re going to go into the sauce. The shells will turn a beautiful red. And then Elizabeth took the horns. I’m going to crack them a little bit so we’ll be able to get the meat out. Here’s the thing with this. Ouch. Spiny lobsters. They uh they hurt. All right, they’re cracked. Now, to make the sauce really special, we put a bottle of wine into the sauce and then we wait for it to cool down and then we drink it. I’m just going to put a little little dollop in here. Blah blah blah blah blah blah blah. Okay, good. And that will seems like a lot. That’s not a lot. It’s going to cook out. Okay. And what will be left is the richness. A lot of people when they’re making tomato sauce, they cook their tomatoes like for eight hours. And I used to do that, too. I I used to cook them to death until I uh an Italian acquaintance of mine who was a very good cook. He said, “Dan, you don’t have to cook them to death. What’ll happen is they get very acidic. You eat tomatoes raw.” So, you don’t have to cook them forever. You get them cooked down till they’re reduced. You put the flavor in, you simmer it a little bit, 30, 40 minutes, that’s it. Your sauce is done. And I’ve done it like that ever since. And you know what? We were great. All right. So, one thing that we haven’t talked about is the cayenne. So, all this is is just regular organic cayenne pepper. We like heat. It is lobster fried diablo. You can make shrimp fried diablo, but um you know, it’s it’s the cayenne that makes the eat. This is going to go in in a couple of minutes. As a little added bonus, just for flavor, we’re going to add just throw some of these shrimp. We had them in the freezer. Like I said, we make this with with you can make them with muscles, you can make it with clams, you can make it with anything. Shrimp, fish. We poach the fish in the sauce also, and it comes out fantastic. And then we’re just going to use a little bit of this. I don’t know, Italian homemade blah blah blah blah blah pasta. Rieton. That’s it. Retreating pasta. No big deal. So, we got pasta water up. We’re going to take a little bit of that pasta water with this at the end and put it into the sauce. Also, first in is going to be the shrimp cuz they’re frozen. And again, you don’t have to do this. We’re just doing it cuz there’s going to be leftover sauce and this is going to be leftovers. So, now we’re just going to mix them in. Get this thing up to a boil again. And then we’ll throw the fresh lobster in as well. Now remember that the both the shrimp and the lobster are going to throw off a little water, so it’ll loosen this sauce up just a little bit as well. It’s cayenne pepper time. We like spicy, so I’m probably putting in I would say that’s half a teaspoon. Probably close to 3/4 of a teaspoon. Yeah, that’s about a teaspoon. About a full teaspoon, you think that is? I think it’s about a teaspoon. All right, so we’re just going to put it right in there. That’s going to spice things up. Lap’s got to go in. The water is starting to boil for the pasta. So, we want to get uh all this lob all this beautiful lobster into the sauce. Wait. Do you see how the shells are going to turn red? Put the cover on there. Got that squared away. It’s going to simmer down. We’re just time for the pasta. Let’s get this pasta going. It’s going to take a few minutes because they are the riatoni. So, they do take a little while. So, we uh have a couple pieces of forka left over from the last batch. Just a couple. We’ve been trying to make our own bread lately. Uh a it’s cheaper. B it’s really good for you. and and see it’s really delicious and Elizabeth loves the faukatcha. I could do a faukaca uh recipe uh cook. You don’t catch the fkaca. You you just you make them. But I could make a fkaca and say I caught it and then we could do a catching fkaca cook. We could do a whole series on sides and breads. Let us know in the comments. Mhm. You know what? Maybe we should start doing more. Let us know if you guys like to see us do more cooking rather than fishing. We’ll still do the fishing, but we’re just not going to put 40 minutes of fishing. I’m going to show you 20 minutes of division and more cooking. All right, it’s time to take the gloves off. It’s a little thick and we’re not ready yet. So, I’m just going to take a little bit of this pasta water. Just put it in there. No problem. Just a little pasta. They’re They’re still cooking. They’re not red red yet. So, we’re waiting on that. So, we’re waiting on the pasta now. It’s all about the pasta. The pasta is always late to the party. Come on, pasta. Let’s get with the program. Jeez. Pasta’s done. Let’s take a look at this and see what the deal is. Yes. Okay, it’s there it is. It is ready for plating. All those beautiful tomatoes, garlic, and the olives. It smells so good. I know, right? On a scale of 1 to 10, this is a 20. This is all This is delicious. Time to plate. Next stop, plate. From sea to plate. Just like that. Only one thing I need on mine. Elizabeth does not care for. Parmesan cheese on mine. It should be spicy enough, but I always like I always like Parmesan on mine. And we’re good to go. But first person to taste, first person to test is Miss Elizabeth. No catch and cook is complete without the tasting. I’m going obviously lobster first. I got a beautiful little piece right here. Oh, it smells so good. That’s what it looks like. See the steam rolling off of it? [Music] That lobster is so good. The sauce, even though it’s fresh, right? Like, we just made it tonight, so it’s a fresh sauce. It’s rich. It’s got depth. It’s so good. You’re going to be surprised, Dan. It’s not that spicy. It’s hardly spicy at all. As a matter of fact, I think we could have probably doubled or tripled the amount of cayenne that we put in there. Wow. For some reason, and we put no sugar in this. It It tastes almost It’s very sweet. I think it’s the tomatoes because I had some of the tomatoes raw. Mhm. And they tasted so sweet and so good. It’s like sweet and rich and delicious. Those kari tomatoes are something else. They’re amazing. Yeah, they’re like they taste like a tomato. Every other tomato we ever get tastes like a piece of cardboard. So, so good. If you are someone who cannot handle spice at all whatsoever, I would say try that amount because it it’s very very very mild. So Dan, you try it and then tell me if I’m lying. Okay, my turn. And of course, I’m going straight for the this beautiful piece of lobster that’s in this shell. I like it because it gets juicy and it comes out of the shell. Just look at that. It’s just beautiful. Now, that’s a big piece of lobster, though. I’m going to have to tackle this on my own. It’s almost creamy. It has a creamy kind of a texture. Now, I’m going to do this. Would we pay? We were out in a restaurant. Would we pay for this? Hands down. This is a home run. I agree. We had it before. We haven’t had it in a while. But this is a home run. I think those olives really made a big difference. For sure. It’s so delicious. It’s so rich. Did you think that it was spicy though? It does have a little spice. Not enough for us. Yeah. But it does have spice. So, if you’re the kind of person who’s like not a heavy spice person, then I would say that you would you would know that there’s a little bit of heat in there. We do a regular pasta just on a normal pasta night, we use these hot peppers. Uh the cayenne is a little different, too. It’s a little more subtle, but but it’s good. I’m going to probably heat it up a little bit more. I’ll probably put some more in there. But if you’re someone that’s like, uh, I don’t really like a lot of heat. If you use the amount we used, you’d be fine, right? I I think so. Yeah. back. I got no lip burning taste. It’s again, it’s part of the whole flavor. It’s how it all comes together. And so, it’s not just about the heat. Uh, and it’s not just about the olives and not just about the wine. It’s everything together. And we put this together within less than an hour. Less than an hour. Less than an hour. And it could be done with fish. It could be done with muscles, clams, anything you got. It’s time for us to eat. We hope you guys enjoyed this. We had a really great time today snorkeling and diving and having a great time on the boat. We really appreciate you guys coming along. We need help. We need you to subscribe. If you’re watching this and you haven’t subscribed, just hit the button. We’d really appreciate that. We need our numbers to to expand somehow. We’ve got a good share with your friends if you’re already subscribed. We’ve got a great core group of folks who watch us all the time. We know you’re watching. Just hit the subscribe button. That would be just absolutely awesome. All right. And we bet Elizabeth and I are going to go enjoy this absolutely wonderful meal. [Music] Thanks for following us. [Music] Ready? You’re going to give some kind of like Okay. Is that what I sound like? No. Good answer. Good answer. Sounds sweet. And this is natural wine, by the way. Also poison. the richness. Okay. Very, very rich. Okay. Come on. I got to let my uh my inner Greto come out. Dan, what? I think I’m going to cook. She thick. She thick. The hell was that? She thick. It’s a thick sauce. I know, but I’m just saying. Whoa. [Music]