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Lobster Braised With Wine And Tomatoes
(Aragosta Fra Diavolo)
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| What You Need: |
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2 live 1½-to 2-pound lobsters, split in half lengthwise
¼ cup olive oil
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
1 cup dry white wine
1½ pounds firm ripe tomatoes, peeled, seeded, gently squeezed of excess juice, and coarsely chopped (about 2 cups)
1 tablespoon finely chopped fresh parsley
1 teaspoon dried oregano, crumbled
¼ teaspoon crushed dried red pepper
½ teaspoon salt
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| How To Cook: |
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1. Remove and discard the gelatinous sac (or stomach) near the head of each lobster and the long intestine attached to it. Then remove and set aside the greenish brown tomalley (or liver) and the black caviar like eggs (or coral) if there are any.
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2. With a heavy sharp knife or kitchen scissors, cut off the claws and gash the flat underside of each large claw with the flat of a knife. Remove and discard the small claws and the antennae.
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3. In a heavy 12- to 14-inch skillet, heat the olive oil until a light haze forms over it. Add the lobster bodies and large claws and cook them over high heat for 3 or 4 minutes, turning them once or twice with tongs. Transfer the lobsters to a plate.
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4. Pour off almost all of the fat from the skillet, leaving a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring frequently, for 7 or 8 minutes, or until the onions are transparent but not brown.
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5. Add the wine and boil it briskly over high heat, stirring constantly, until it is reduced in volume to about ½ cup. Add the tomatoes, parsley, oregano, red pepper and salt and bring the mixture to a boil, stirring constantly.
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6. Return the lobsters to the skillet, cover and cook over moderate heat for 8 to 10 minutes, basting every few minutes. Just before serving, press the tomalley and coral through a fine sieve and stir them into the hot sauce.
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7. Let the sauce simmer for a minute or 2 without boiling. Taste the sauce and season it with salt and pepper if necessary.
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8. To serve, arrange the pieces of lobster on a deep heated platter and spoon thesauce over them.
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