Lobster Diablo
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma, CA

Wine Pairing:
Consorzio Cal Italia

Serves: 4

Marinade Ingredients:
2 Maine lobsters 1 1/2 Ibs. each (preferably live)
Extra Virgin Olive Oil (as needed)
1 tbls. chopped Garlic
Pinch Red Pepper Flakes
3 oz. Marsala
1 cup Fresh Roman Tomatoes (chopped)
1 tbls. Chopped Parsley
8 oz. Marinara Mauce
12 oz. Long Pasta (of choice)

1. Using a 10 inch butcher knife, split lobster in half, from head to tail. Remove membrane in head area. Leave caviar (which is green in male; red in female). Disjoin the claws. Crack claws with mal
let to expose meat. In large saute pan coat bottom with olive oil. Heat olive oil on high until almost smoking.

2. Place lobster halves meat side down to sear. Add chopped garlic and red pepper flakes to the pan. Before garlic turns color, add 3 oz. of Marsala. When the flame has burned out, add tomatoes, parsley and marinara sauce.

3. Cover pan, reduce heat to medium and let simmer for 5 minutes or until lobster is red and meat is tender. Keep hot. In a large pot of boiling, salted water,cook pasta until al dente. Drain pasta.

4. Place 1/2 lobster plus one claw place on each plate rim. Remove 1/2 of sauce from pan; keep hot. Put pasta in pan and toss with sauce. With tongs, separate pasta into four portions in center of plate. Sprinkle remaining sauce on lobster. Serve with freshly grated parmesan.

Chef Recipes:
Abalone D' Ore

Boquerones or Marinated Fresh Anchovies

Cracked Dungeness Crab

Fresh Sardines ( or Anchovies)

Jumbo Fresh Water Spot Prawns (whole)

Lobster Diablo

Mozzarella D' Isufala

Mussels in Saffron-Sherry Sauce

Paella Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)

Paella Valenciana

Other Related Links:
The Abalone Farm

Memories from Guglionesi

Edward Pizzuti - Bio


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