Lobster fra Diavolo

Recipe serves 6



  • (6) fresh or frozen lobster tails (4 to 5 ounces each), thawed
  • (2) jars Cent’Anni Arrabbiata Sauce
  • 1.5 lbs spaghetti cooked to "al dente"
  • Chopped flat leaf parsley
  • Grated Pecorino or Parmigiano cheese (optional)


Using kitchen scissors, cut through the bottom of lobster tail lengthwise down the center

Place lobster tail (cut side up) on a cutting board

Using a chef's knife, cut through lobster meat and shell
Remove meat from shell and place into boiling water 
Turn down heat to simmering and cook 1 minute for each ounce of lobster tail

Cut lobster meat into one-inch pieces

Cook spaghetti to "al dente" and add to a serving dish

Add lobster meat to serving dish

Add 2 jars Cent’Anni Arrabbiata sauce and mix together

Grate Pecorino or Parmigiano cheese (Optional)

Add cut parsley
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