Ingredients
- 1-2 tails Lobster
- 8 oz Lump Crab Meat
- 1 package Maurizio Bucatini (17.6 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Shallot, finely chopped
- 4 cloves Garlic, finely chopped
- 1 tbsp Cento Extra Hot Calabrese Peperoncino
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 2 tbsp Bellino Raspberry Wine Vinegar
- 1 cup Cento Organic Vegetable Stock
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1 tbsp Fresh Parsley, chopped
Directions
Begin by cooking lobsters until bright red, crack the shells, and cut the meat into bite-sized pieces, set aside. Cook pasta until al dente and set aside. In a large skillet, sauté shallot in olive oil until softened, then add minced garlic, peperonchino and tomato paste for 1-2 minutes. Deglaze with raspberry vinegar. Pour in hand crushed tomatoes. Add stock and simmer the sauce for 15-20 minutes. Add the lobster and crab meat, simmering for an additional 5-7 minutes. Toss the cooked bucatini pasta into the skillet, ensuring it's evenly coated with the seafood fra diavolo sauce. Plate the dish, garnishing with fresh chopped parsley. Serves 4-6.
