Lobster Fra Diavolo
- 1/2 pound linguine pasta (spaghetti), cooked to package directions
- 2 live lobsters (at least 1 1/4 pound each)
- 3 cups (24 ounces) Anjon’s Lobster Fra Diavolo Sauce
- 1/4 cup dry white wine
- 2 tablespoons chopped Italian parsley leaves
The easiest and best way to cook lobsters is by steaming. Put a rack or collapsible vegetable steamer in a pot large enough to hold the lobsters, add 1 1/2 inches of water, cover, and bring to a boil. Add the lobsters, cover and steam for about 15 minutes, until they are bright red. Using tongs, remove and place each lobster on its back and split lengthwise. In a large skillet, bring Anjon’s Lobster Fra Diavolo Sauce to a boil. Add wine. Place the lobsters in the sauce and reduce heat. Spoon a generous amount of sauce over each lobster. Cover and simmer for 10 minutes. To serve, place the lobster on the side of a plate alongside the pasta, adding sauce to both as desired. Garnish with parsley.