Lobster Fra Diablo

[paulthenurse]

SWMBO and I had a nice dive on Sunday and we caught a bunch of bugs. A few to my Dad, a few to the boat captain, and a few for us. So here is last nights supper, Lobster Fra Diablo.

Start out by chopping up an onion, 4 or 5 cloves of garlic and a few peppers.

The onions and garlic hit the heat first.

While that gets cooking you can chop up a bunch of fresh parsley.

 

[paulthenurse]

I used spagettti squash instead of spagetti since SWMBO made a few unkind remarks when she zipped up my wetsuit on Sunday.

Do you think he knows that before too long he's going to be bathing in that tomato sauce?

This next part is a bit graphic...

I split the tails open and crack the claws so that you don't need to use a cracker at the table.

 

[paulthenurse]

The tomato sauce and the parsley go in to simmer. I also added a whole bottle of some tomato wine that I made a few years ago. It suck in a glass but it's GREAT on the stove. How much hot pepper you add is a matter of personal taste. If I were making it just for myself I might use most of this spoonfull, but since I was making it for SWMBO I just used a pinch.

I put the lobster heads in to simmer with the sauce for 30 minutes or so.

Then I stand the heads upright to let all the good stuff drain out and then that goes back in the pot.

 

[paulthenurse]

Almost done.
The claws and tails go in to cook...

A bottle of wine and you are good to go.

PTN

 

[Ryan_PA]

Holy crap man. I would kill for a plate of that.

 

[RayInUT]

We almost bought four lobsters tonight. The asian market we go to had a tank of 3 and 4 pounders for 9.99 a lb. they looked good. Next time we go I know what I'll be doing with those lobsters. Either this or deep fry them and serve with pinto beans, flour tortillas, and corn on the cob. We used to go to Puerto Nuevo in Mexico for that but it's too dangerous now. Pity...

 

[MeatyPortion]

Yikes. That looks awesome.

 

[travestyofnature]

Wow, that looks great. Going to have to try that.