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Lobster Fra Diavolo

Lobster Fra Diavolo
Lobster Fra Diavolo
This Banza Home Chef recipe is brought to us by Matt from @wesaygravy!
  • 1 ½ lb Lobster, cleaned and split in half
  • 6 Littleneck Clams
  • 6-10 Mussels
  • 6-10 Peeled & Deveined Shrimp
  • 6 Cloves Garlic, chopped
  • 1 Cup Parsley, chopped
  • 2 Cups White Wine
  • 1 TBS Tomato Paste
  • ½ Lemon, juiced
  • 1 Can Pureed Tomatoes
  • 1 TBS Red Pepper Flakes
  • 1 Package Banza Angel Hair
  1. Heat 2 TBS Olive Oil in a sauté pan on med-high heat, sauté shrimp 2 minutes on each side, or until they turn orange. Set Aside.
  2. Meanwhile, heat a large pot of water for the Angel Hair (don't cook the pasta yet).
  3. In the pan you cooked the shrimp in, add another 1 TBS Olive Oil, the lobster pieces, season with salt/pepper, and cook for 12 minutes flipping occasionally (Break apart lobster tail from body and claws from body).
  4. Set aside lobster pieces (except for the claws) after cooking for 10-12 minutes.
  5. Add 1 TBS olive oil to pan, half of the chopped garlic, 1 TBS parsley, and the clams and mussels - cook for 30 seconds.
  6. Deglaze the pan with white wine, stir clams/mussels, and cover for 5 minutes.
  7. Take lid off, and set aside clams and mussels that have opened. (The littlenecks take longer to open. If they eventually don't open, throw them out).
  8. Your pan should now just have the lobster claws in them. Add the rest of the garlic, Tomato paste, red pepper flakes, 1 TBS parsley, and lemon juice. Season with salt/pepper, Cook for 2 minutes.
  9. Add the rest of the lobster pieces back in, and then add the tomato puree. Stir.
  10. Add 1 ladle of the boiling water, stir. Simmer the lobster in the sauce for 10 minutes.
  11. Salt the pot of boiling water, and add the Banza Angel Hair pasta.
  12. Take the lobster back out. Once the pasta is cooked (~3 minutes), add it to the pan with the sauce. Stir.
  13. Add lobster, clams, shrimp, top with the rest of chopped parsley and serve.

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