Aragosta Fra Diavolo (ah-rah-GO-stah frah dee-AH-voh-loh) is a spicy, Italian lobster dish. Serve it as a main course with a green salad and crusty bread.
2 large lobsters, cooked
2 oz. butter
1 tablespoon oil
4 shallots, finely chopped
2 garlic cloves, crushed
14 oz. canned tomatoes, drained
1 teaspoon dried thyme
4 teaspoon powdered bay leaf
1 tablespoon chopped parsley
1 teaspoon Tabasco sauce
1 teaspoons vinegar
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar
5 fl. oz. red wine
Halve the lobsters and crack the large claws. Place the lobsters in a casserole.
Melt the butter in a saucepan over moderate heat. Add the oil. When hot, add the shallots and garlic and fry until they are soft. Add the tomatoes, thyme, bay leaf, parsley, Tabasco sauce, vinegar, salt, pepper and sugar. Stir, cover the pan and cook over low heat for 5 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4,180°C).
Add the wine to the sauce, raise the heat and cook briskly, stirring occasion-ally, until the sauce is fairly thick.
Pour the sauce over the lobsters. Cover the casserole and bake in the oven for 20 minutes.