Spicy Lobster Spaghetti is what you might call the American cousin to Lobster Fra Diavolo. That assumes that Lobster Fra Diavolo (devilish brother) is indeed an authentic Italian pasta dish. That seems to be debatable. I will say the idea of Lobster Spaghetti seems more like an East Coast, first-generation Italian-American version of the spicy seafood and tomato-sauced pasta that have roots along Italy’s Amalfi coast. But I’m not here to discuss semantics. I’m in the mood for lobster. The idea of a big messy plate of Lobster Spaghetti appeals to me more than the difficult to pronounce Fra Diavolo.
Speaking of messes – at its very best lobster can be messy too. In fact, it’s often served with a bib. Still (ironically), lobster is usually reserved for white tablecloth celebrations. We pull out the bone china, the sterling silver lobster forks, and get the butter melting for an impressive, but thoroughly predictable presentation.
Well, I’ve got something messier in mind.
Wine Pairing
La Caudrina “La Selvatica” Asti
Price $19
Pairs well with shellfish, grilled salmon, soft cheeses, prosciutto & melon, figs, peach shortcake, or on its own as an aperitif.
Lobster Spaghetti
My version of Lobster Spaghetti is made spicy with habanero and is garnished with an unexpected fistful of fresh mint. It’s inspired by Dave Pasternack, the chef, and owner of Esca in New York City. However, mine is messier. Pasternack chops a whole lobster into 8 pieces, but I prefer to keep the lobster tails whole and let the diner break the shells open with their hands before twirling the lobster hunks into forkfuls of spicy noodles.
Which leaves diners with a dilemma. How much mess do they want to endure?
There are two ways to eat messy spaghetti. Both of them make rational adults feel like boisterous children (which is why spaghetti is considered fun food). First, there’s the Italian Grandpa method of holding a fork in one hand, a spoon in the other, and twirling the pasta into a little ball that can be slipped into your mouth. I call this the “Sunday Supper” style because it helps control the mess a big a pile of noodles promises. The other way to eat spaghetti is to simply get in there face-first and suck down some sauce and slurp up some noodles. I think this is the preferred method for Lobster Spaghetti. Once you’ve got your face in the plate, it just makes sense to crack open a lobster tail with both hands. Go ahead and use your fingers to coax the sweet meat from the shell. You may as well lick the spicy red sauce from your fingers – because nobody’s watching. They’ve got a big (messy) plate of Lobster Spaghetti in front of them too. GREG
I used local spiny lobsters for this recipe. Maine lobsters will get more red in cooking.
I’m game for a big mess, especially if it involves lobster!!
Wow — talk about a visual and culinary splurge! Love this — and the messiness. Although, I do admit to being a bit prissy and making things like this without the shells… after all, who wants all those stains on the damask tablecloth?
Messy meals are always the best tasting meals!
I suspect Lobster Fra Diavolo really isn’t Italian, but who cares? Some of my favorite “Italian” dishes are Italian-American. So throw me out of the foodie union. Anyway, good job with this. I’d be sticking my face in, but then I have no couth.
Lobster in tomato sauce with Habanero and mint? Yum!
BTW, I actually read once in Gourmet Magazine, no less, that Italian American was a regional Italian cuisine.
I’ve been eating spaghetti like an Italian grandpa since I was 6 or 7 yrs old! My German mum insisted! However, I can get good and messy for lobster any day. 🙂
I eat my pasta like an Italian Grandpa.
I was told this is not proper table etiquette in Italy, but I don’t care as I find it is the most polite way to manage unruly noodles.
This dish looks amazing, G. I want it for dinner tonight. xo
Pasta and lobster, my two favorites -
I made Marcella Hazan’s version once so can attest to its messiness. But nothing ever tasted as good Greg.
This looks good, I still have one container of my homemade tomato sauce left. All I need is the lobster.