Spicy Lobster Fra Diavolo with Fresh Linguine
Endive & Parsley Salad
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
The name fra diavolo hints at fiery flavours. This devilishly good Italian-American sauce is made to order with cherry tomatoes and chili flakes for vibrancy. Tossing tender-sweet lobster in with fresh linguine, and spotlighting crisp endive in the salad, takes it up a notch or two.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 14g Parsley
- 1 Shallot (or onion)
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 1 Endive
- 280g Cherry tomatoes
- 2g Chili flakes
- 45ml Maple-Dijon vinaigrette
- 30ml Vegetable demi-glace
- 225g Fresh linguine
Contains: Eggs • Lobster • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
32 g
Saturated Fat
10 g
Sodium
1200 mg
Total Carb
79 g
Sugars
9 g
Protein
44 g
Fibre
11 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, roughly chop the lettuce.
- Mince the garlic.
- Halve, peel and mince the shallot.
- Remove the root end of the endive; thinly slice lengthwise.
- Roughly chop the parsley leaves and stems.
Start the sauce & warm the lobster
- Pat the lobster dry; season with S&P.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the tomatoes and sauté, stirring occasionally, 3 to 4 min., until beginning to burst.
- Add the garlic, shallot, chili flakes (start with ½) and lobster.
- Cook, stirring often, 2 to 3 min., until fragrant and heated through; season with S&P.
Make the salad
- Meanwhile, in a large bowl, combine the lettuce, endive, ½ the parsley, the vinaigrette and S&P.
Finish the sauce & combine the pasta
- To the pan, add the demi-glace, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until slightly reduced.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Off the heat, add the remaining parsley; stir well.
Plate your dish
- Divide the pasta and salad between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
