Lobster and Shrimp Fra Diavolo
The hardest part of cooking with lobster is, of course, getting the meat out of the lobster once it has been cooked for the first time. Classic Lobster Fra Diavolo requires killing live lobsters with a knife and cooking them in olive oil and garlic, then cracking and cleaning them and simmering the shells into the sauce or a stock, which then must be carefully strained. That’s a lot of work!

With frozen lobster meat and Knorr‘s Fish Bouillon, Lobster Fra Diavolo is quick enough for an elegant and luxurious dinner (almost!) any day of the week. I added shrimp to this version to make it more budget friendly for a large group, but certainly leave it out if you like. Serve this with crusty toasted garlic bread. It's also great over rice instead of pasta.

7 to 10 ounce container frozen lobster meat, thawed and drained
1 pound medium or large raw shrimp, peeled and deveined if needed
1 large onion, chopped finely (or 2 cups frozen chopped onions)
1 carrot, peeled and chopped finely
6 to 10 cloves garlic, smashed and chopped
1/2 cup Extra Virgin Olive Oil or Spaghettata blend olive oil
1/2 to 1 teaspoon Ground Hot Peppers (to taste)
1 bay leaf
1 teaspoon dried Oregano
1/2 cup dry white wine
1 Knorr Fish Bouillon cube, dissolved in 1 cup water
2-3 tablespoons Tomato Extract
3 14 ounce cans Cherry or Peeled Plum Tomatoes with the juices
Sea Salt and freshly ground Pepper to taste
2 Tablespoons cold butter, diced
1 1/2 pounds Rigatoni or other favorite pasta, cooked until al dente

In a large saucepan or stovetop wok, heat olive oil until hot but not smoking. Add garlic, and when fragrant, add carrot and onion, plus seasonings. Sauté until onion is translucent and add white wine. Raise heat to high and cook off wine. Lower heat to medium and add fish stock, then 2 tablespoons Tomato Extract and stir well to dissolve. Add juices from tomatoes. Squeeze the tomatoes with your hands to break them up and then add to the pan. Raise heat to high and let boil for 5 minutes. Reduce heat to medium and let simmer until thickened somewhat, about 15 minutes.

Chop any large pieces of lobster meat so that they are uniform (as much as possible!). Add lobster and shrimp to the sauce and simmer another 10 minutes. If not thick enough, add more Tomato Extract. Taste and adjust seasonings if needed. Remove from heat. Add butter and stir to melt; toss with cooked pasta. Garnish with flat-leaf parsley, chopped and sprinkled over the top of each plate, if desired.

Tip: for an even easier version, simply sauté shrimp and lobster in Spaghettata Blend olive oil with a couple of cloves chopped garlic and dried chile flakes to taste, then add one jar Mediterraneo Mediterranean Pasta Sauce. Simmer to heat through and toss with pasta!