Lobster Fra Diavolo Recipe
4 medium sized lobsters (cleaned and shelled)
1 cup kalamata olives, halved (you can now find in most supermarkets)
3 crushed garlic cloves
1 medium onion finely chopped
1 large whole tomatoes (25/28 oz.)
1 Chili pepper with seeds removed
2 Bay leaves
1/2 cup Fresh chopped parsley
1 tspn Oregano
1 cup white wine
3/4 stick butter (do not use margarine)
3 or 4 tbsp, good olive oil
Salt and pepper to taste
Put olive oil and butter in saute pan and heat. Add garlic and onion, saute until onion is transparent, add olives and cook additional 5 minutes.
Crush tomatoes in their juice and add to garlic, onion and olive mixture. Mix thoroughly, add remaining ingredients. Simmer mixture for 25 to 30 minutes uncovered.
Add lobster, simmer for 10 more minutes with lid. Turn off heat and let rest at least 10 minutes before serving.
Remove bay leaf and Chili pepper before serving.
Serve with spaghetti, tossed green salad and garlic bread.
This meal calls for a good red wine.
Toasted Garlic Bread Recipe
I think the best recipe is one that has been used as far back as I can remember. This delightful bread, only needs three ingredients, bread, garlic and butter. Adding parsley to the mix puts it over the top when it comes to darned good toasted garlic bread. Some add additional parsley or Parmesan cheese, sometimes both after the bread comes from the oven, it is not really necessary but does not take away from the goodness of the bread.
1 loaf of Italian bread (a bread similar in texture will work also)
1/2 cup unsalted butter, softened but not to point of melting.
2 large cloves of garlic, finely minced
1 tblsp parsley, fresh and chopped*
Preheat oven 350 degrees.
In a small bowl mix butter, garlic, parsley, blend well. Cut 1-inch thick slices in loaf of bread, being careful not to cut through bottom of loaf. Spread butter mixture between each slice, using all of the mixture. Wrap bread in aluminum foil, heat for 15 minutes or until mixture is starting to toast the bread. Remove from oven and open foil. Allow to sit a short time before eating.
*If you can't use fresh parsley use 1 teaspoon dried parsley. Make sure the dried parsley is as fresh as it can be. Do not use it if it has been sitting in your cabinet for 6 months, it looses flavor and color.
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