Grilled Lobster “Fra Diavolo”
Serves 4
1/8 cup + 1 tablespoon olive oil
15 vine-ripened tomatoes
1 tablespoon red pepper flakes
¼ cup chopped parsley
1 tablespoon chopped garlic
salt and pepper to taste
4 lobsters (1¼ -1½ pounds each)
1 pound cooked pasta
Heat grill on high. Take the whole tomatoes with the skin on and put them in a medium-sized stainless steel bowl with 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper. Toss gently making sure to coat the tomatoes completely in oil. Place the whole tomatoes on hot grill and cover, turning once to make sure they are charred all around. Once softened, remove from grill and return to bowl and crush with a fork. Add 1 tablespoon red pepper flake (or less if you prefer less heat), 1 tablespoon chopped garlic, 1/8 cup olive oil, and ¼ cup chopped parsley. Mix and season to taste with salt and pepper.
Readjust grill to a low temperature. Split lobsters lengthwise cutting first through the head and then through the tail (be sure to remove the head sack). Place on the grill and carefully spoon the crushed tomato sauce over the head, carpace and tail of the lobster halves but reserve at least half of the sauce and keep in a warm spot. Cover the lobsters and grill for approximately 20 minutes at a low heat.
Toss the cooked pasta in the remaining tomato sauce and divide into four servings. Top each serving of pasta with a half lobster and drizzle any remaining sauce on top. YUM.
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