cook like michael annandono: lobster fra diablo

Being Italian, I am incredibly picky when it comes to dining out for such cuisine. And while there are a lot of decent Italian restaurants throughout the city, I’m not overly impressed by the majority of them. However, there is one that I constantly recommend when people ask for my favorite Italian restaurant – Michaelangelo’s (here were my initial thoughts from a few years ago). We’ve been on several occasions and I always leave happy and completely impressed with my meal.

The chef, Michael Annandono, shares a pasta recipe with us for the latest in the Heinen’s Local Chef Recipe series.

Lobster Fra Diablo

Courtesy of  Michael Annandono, Executive Chef/Owner, Michaelangelo’s ( 2 servings / prep time: 10min / Cook time: 15 min)

According to Annandono, the world renowned San Marzano tomato derives from volcanic soils of Mount Vesuvius near Naples, Italy.  This thick flesh and almost seedless tomato delivers a bittersweet and less acidic flavor. Paired with sweet lobster meat, shaved garlic and white wine, this spicy pasta dish has been a staple in southern Italy for generations.

  • 3 wt   Boiling water
  • 1 T     Salt
  • ½ lb  Spaghetti
  • 2 T     Extra virgin olive oil
  • 2 ea    Garlic cloves, slivered
  • ½ ea   Shallot, slivered
  • 1 ea    10 oz lobster tail or 1.5 Lb Whole lobster
  • 1.5 c   whole San Marzano tomatoes
  • 1 tsp   Sea salt
  • 1 tsp   Red pepper flakes
  • ¾ c     Dry white wine
  • 1 tsp   Fresh oregano, chopped
  • 1T        Flat leaf parsley, chopped

Heat 3 qt. of water with salt and bring to a boil. Cook pasta al dente and set aside.  In a medium sauté pan, heat olive oil on med-high and sliver garlic and shallot into the oil for 1 min.  Sear the lobster flesh side down in garlic and shallots. Flip lobster and add tomatoes, sea salt and red pepper flakes.  Cook for 2 min. until tomatoes start to split open.  Add white wine and deglaze.  Cover and let simmer until lobster is not translucent.  Serve over pasta.

This post was sponsored by Heinen’s. When making at home, Ed Thompkins, the wine buyer for all 17 Heinen’s locations, suggests pairing it with a light Italian red such as Barbera or Dolcetto. He says both wines are great because they have enough fruit to mitigate the heat and are soft enough to not overwhelm the lobster.

2 Comments

  1. Posted November 18, 2010 at 11:12 am | Permalink

    Sounds delicious! I cannot wait to give it a try! Thanks for sharing.

  2. Malissa
    Posted November 23, 2010 at 8:40 pm | Permalink

    It was delicious, and surprisingly easy. Thanks for sharing. I will definitely make this again!

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*