Ramadan Kareem! In an effort to be more mindful during this month (and hopefully going forward) I hope to post more recipes. I haven’t experimented in my kitchen in quite some time but I hope to host an Iftar once a week. Hopefully, it’ll work out. Anyway, I figured it would be appropriate to start off the month with a recipe post.
Earlier this summer, in a quest to make lobster, I bought a couple of stockpots. About a week ago, I contemplated buying a paella pan. Of course a friend reminded me about my unused stockpots. Not to be shamed by unused kitchen equipment, I hustled to the fish market that evening. I came back with this little guy.
Just the site of him made me remember how much I love lobster!! I boiled enough water to cover his head and added about ¼ cup salt. Once the water came to a boil, in he went!
Head first of course. I covered the pot and cooked him for about 7 minutes. Then out he came and I threw some cold water over him so he wouldn’t overcook.
At that moment I realized I had not done enough preparation for my fra diavolo sauce so I whipped together a half hearted version.
1 1- 1 ¼ lb lobster, cooked
2 tbs olive oil
1/8 cup red pepper flakes
1 garlic, chopped
¼ cup onion, chopped
1 15 oz can tomato sauce
salt and pepper to season
Heat oil then add red pepper flakes. Cook flakes for 1 to 2 minutes then add garlic and onion. Next add tomato sauce and bring to a boil then put on low heat for 15 minutes. Last step is to add the lobster. Let the sauce cook with the lobster for 5 – 10 minutes. You don’t want to overcook the lobster but you also want to make sure it has enough of the flavor of the spicy tomato sauce.
I served it on a bed of spaghetti with a few of the legs and couldn’t have been happier.
I’m glad I got a chance to make it because now I can buy my paella pan!