Carbone Lobster Fra Diavola

½ cup diced onion

½ cup diced carrot

½ cup diced celery

Extra-virgin olive oil

3 garlic cloves, thinly sliced

pinch of crushed red pepper

1 tablespoon tomato paste

½ cup brandy

½ cup white wine

2 cups shellfish stock

3 teaspoon Calabrian chili paste

2 tablespoon tomato sauce

One 2 ½ pound live lobster

Salt

Lemon juice

2 tablespoon melted butter

1 ½ inch pieces angel hair pasta, about ¼ cup

2 teaspoon parsley, finely chopped

For the sauce

Sauté onions, carrots, and celery in olive oil until completely tender. Set aside

In a separate pan, over medium heat, lightly toast garlic. As it begins to brown, add crushed red pepper

Once it’s softened, add cooked vegetables and tomato paste, cook 5 minutes

Add brandy and white wine, and cook until alcohol aroma is gone, about 10 minutes

Add shellfish stock and bring to a simmer

Add Calabrian chili paste to taste, then tomato sauce. Set aside to cool

For the lobster

Drop lobster in boiling water and cook for 1-2 minutes so it is par-cooked but still rare inside. Shock it in ice water

Separate knuckles and claws. Steam or poach body until almost cooked

Separately, steam or poach knuckles and claws until cooked through. Submerge body and parts in an ice bath to stop cooking process

Split lobster body in half from head to tail. Season with salt and lemon juice. Re-steam until cooked through

Separate knuckle and claw meat from shells. Brush body with melted butter and chili paste

Bring small pot of water to a boil. Cook angel-hair pasta. Add to Fra Diavola sauce, and mix in knuckle and claw meat. Finish with parsley, lemon juice, salt to taste, and a splash of brandy.

Spoon finished pasta and lobster mixture over the split lobster body, serve