The Angry Lobster is a classic dish that has been a favorite among seafood lovers from the beginning. Chef Aziz has been serving it for at least 20 years, even before his time spent at Dolce Vita where he adapted the recipe with his own expertise.
"Arrabiata" is the Italian word for angry, furious, and refers to the effect of the red pepper flakes. There are spicy-hot, simple tomato sauces made all over Italy, christened with different names, but arrabiata is the name we use for our sauce to accompany this delicious lobster tail dish. If you are feeling brave (or very angry), you can add more crushed red pepper flakes!
Angry Lobster Arrabiata
Most lobster tails in the market are frozen and come from a spiny, clawless species of lobster. There are two types of frozen lobster tails, warm water and cold water lobster tails. Warm water lobster tails come mainly from Florida, the Caribbean and Latin America. They are not as reliable in quality and taste as the cold water ones, as the meat can be mushy and not firm.
Cold water generally comes from Australia, New Zealand and South Africa. When buying a frozen lobster tail look for the cold water ones, as they have whiter meat, more tender, and I think much sweeter because they grow more slowly in cold winters. Avoid the discoloration, like black spots in the flesh, as they were probably not handled properly. Also, if the tail has grayish color, it a sign the lobster was not alive during the processing.
Don't buy thawed lobster tails. Tails need to be defrosted 24 hours in the refrigerator and cook right away.
Chef Aziz recipes and signature dishes can be enjoyed at Traditions on the Beach, but now you can try his recipes at home.
Angry Lobster Arrabiata
4 tablespoons olive oil
1 clove chopped garlic
3 cups whole peeled tomato, chopped with juice
1 1/2 teaspoon salt
1/2 cup white wine
1 tablespoon crushed red pepper flakes
1/2 tablespoon oregano
1/2 pound of Del Checco linguini pasta
2 - 5 oz. cold water lobster tails
1 tablespoon chopped parsley
4 basil leaves
1. In a large saucepan, heat two tablespoon of olive oil with garlic over medium heat. When it starts to sizzle, pour in the tomatoes. Season with salt, oregano and red pepper flakes, bring to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil, cook pasta for 8 to 10 minutes or until al dente; and drain.
3. In a large skillet, heat the remaining two tablespoons of olive oil over high heat. Add the lobsters and saut for two minutes, stirring frequently. Add white wine, then the tomato, saut and continue cooking for four minutes. Toss in the pasta, sprinkle with parsley and place in serving dish, decorate with basil leaves and enjoy.