Michael Voltaggio's Lobster Fra Diavolo with Lobster Noodles Guy's Ranch Kitchen Food Network

Michael uses the entire lobster including the roe for this rich and spicy seafood pasta dish!
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Lobster Fra Diavolo with Lobster Egg Noodles
RECIPE COURTESY OF MICHAEL VOLTAGGIO
Level: Advanced
Total: 3 hr 20 min (includes resting time)
Active: 1 hr 45 min
Yield: 4 servings

Ingredients

Lobster Egg Noodles:

75 grams fresh lobster roe
80 grams egg yolks
250 grams all-purpose flour, plus more for dusting
5 grams kosher salt
20 grams whole milk
10 grams extra-virgin olive oil

Lobster Fra Diavolo:

4 whole live lobsters (1 1/2 to 2 1/2 pounds each)
Olive oil, as needed
1 tablespoon Calabrian chile paste
1 medium onion, medium dice
2 heads garlic, sliced in half
1/2 cup dry vermouth
Two 16-ounce cans San Marzano tomatoes, blended
1 cup (2 sticks) unsalted butter, cubed and kept cold
Kosher salt
Sea salt, for finishing
1 tablespoon chopped fresh chives

Directions

For the lobster egg noodles: Combine the lobster roe and egg yolks in a blender and pure until combined. Add the flour and salt to the bowl of a food processor and pulse to combine. Add the lobster roe mixture and pulse in 30-second bursts to incorporate. Add the milk and olive oil and blend again, taking care to scrape the sides of the bowl to ensure that all the ingredients are fully incorporated.

Lay out a long strip of plastic wrap and turn out the mixture on top. Form the dough into a flattened disc and wrap tightly in the plastic wrap. Refrigerate for at least 30 minutes or up to 2 hours before rolling the dough.

Roll the dough into 1/8-inch-thick sheets, using a pasta machine or by hand. Cut into 9-inch-long sheets and desired widths. Dust the noodles lightly with additional flour and make small nests on a tray. Cover until ready to cook.

For the lobster fra diavolo: Bring a large pot of water to a boil. Pierce the head of each lobster with a sharp chefs knife, then separate the tails and claws from the bodies. Add the lobster tails and claws to the boiling water to cook, 3 minutes. Remove the lobster tails and let cool; continue cooking the claws, 3 more minutes. Remove the claws and let cool. Remove the meat from the tails and claws and cut into bite-sized pieces. (Reserve the shells.)

Add olive oil to coat the bottom of a large saucepan and heat over medium-high heat. Add the lobster bodies and reserved shells, along with the Calabrian chile paste, and saut until bright red, 4 to 5 minutes. Add the onion and heads of garlic and continue to saut, 5 to 8 minutes. Deglaze with the vermouth and cook off until the liquid has mostly evaporated. Add the crushed San Marzano tomatoes and bring to a slight simmer. Cook for 30 minutes.

Strain the lobster fra diavolo sauce using a fine-mesh strainer. Place the sauce in a large Dutch oven and reduce to concentrate the flavor, about 15 minutes. Mount with cubes of cold butter, swirling or whisking to emulsify the sauce. Fold in the claw and tail meat, and taste. Season with kosher salt as needed.

Bring a large pot of water to a boil and season heavily with kosher salt until it tastes like the sea. Cook the pasta in the boiling water until fully cooked, about 1 minute. Add the pasta directly to the fra diavolo sauce. Using tongs, thoroughly mix the pasta into the sauce and let it finish cooking for another 1 to 2 minutes. Season with sea salt and garnish with the chives.

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Michael Voltaggio's Lobster Fra Diavolo with Lobster Noodles | Guy's Ranch Kitchen | Food Network
https://www.youtube.com/watch?v=jCoCa6rnU28