Lobster Fra Diavolo

Directions

1. Start by preparing the lobster tails. Split the top of each tail with kitchen shears, cutting down to the tail fan, but do not remove the fan. This will allow the sauce to penetrate the lobster meat as it cooks. Set the lobster tails aside.
2. In a large skillet or pan, heat the olive oil over medium-high heat. Add the minced onion and sauté for about 3 minutes until softened.
3. Stir in the chopped garlic, crushed red pepper flakes, and dried oregano. Sauté for another minute until fragrant.
4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes to reduce slightly.
5. Add the crushed tomatoes and seafood stock (or clam juice) to the pan. Season with salt and pepper to taste. Bring the sauce to a simmer.
6. Carefully place the prepared lobster tails into the simmering sauce. Cover the pan and let the lobster cook in the sauce for about 10 minutes, or until the meat is opaque and cooked through. Occasionally spoon the sauce over the lobster tails as they cook.
7. While the lobster is cooking, reheat the cooked pasta by briefly tossing it in the sauce. This will allow the pasta to absorb some of the flavors.
8. Once the lobster is cooked, remove them from the sauce and set them aside. Taste the sauce and adjust the seasoning if needed.
9. To serve, divide the pasta among serving plates. Place one lobster tail on top of each portion of pasta.
10. Garnish the lobster fra diavolo with fresh basil leaves and a sprinkle of lemon zest.
11. Serve immediately, and enjoy your delicious homemade spicy lobster pasta!