Lobster Fra Diavalo

  • 1-1 ½ pound lobster
  • 4 cloves of garlic chopped
  • ½ cup of EVOO
  • 1 pound of mussels
  • 1 dozen little neck clams
  • ½ cup white wine
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 table spoon cayenne pepper
  • 1 teaspoon red pepper
  • 16-20 ounces of tomato sauce (homemade or store bought)


Break the lobster into pieces.  Remove the tail and cut into four pieces, once down the center length wise and once cross wise.  Remove the claw and arm from the body and break the arm away from the claw.  Cover the claw and arm pieces with a thick cloth towel and whack a few times with a rolling pin or the side of a large knife.  This just exposes the meat and makes it easer to cook and get at the meat once it is cooked.  Remove the outer shell from the body part that is left by peeling it off of the body.  Remove the feathery gills from both sides.  Cut the body piece length wise down the center from the top so you have two sides with the long legs on either piece.  There is meat in that body piece.

In a large heated pot add the evoo and garlic. Next comes the lobster, clams and mussels.  Stir from the bottom and then add the basil, oregano, cayenne, red pepper, and white wine.  Mix and cover.  Allow to sit for 4-5 minutes.  Add the sauce. Bring to a simmer and when your clams and mussels are all opened, you are ready to serve.  Serve with Spaghetti and it should feed four

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