Lobster Fra Diavolo Bianco Recipe (2024)

Published: May 16, 2019 · Modified: Aug 10, 2020 by Chef Dennis Littley

5 from 4 votes

Jump to Recipe

One of the greats joys of life is eating out, and lobster has always been at the top of most everyone’s list as that dish they save for those special occasions with family and friends at theirfavorite restaurants. My lobster fra diavolo sauce is one of my all-time favorite Italian seafood sauce recipes and personally, I think its the best fra diavolo sauce I’ve ever had.

With my Lobster Fra Diavolo recipe, you won’t have to wait for those special occasions at your favorite restaurant, you can make it at home for a fraction of the cost, turning any day into a special occasion. Wouldn’t this be perfect for your next date night?

Finding lobster at your supermarket is probably easier than you think. You need to look in the frozen food area usually next to the meats.

Lobster tails are readily available but that’s not really what you want to use for a fra diavolo and you really have to be careful cooking tails so you don’t overcook them turning them into tough tasteless very expensive ingredients.

Instead, look for claw and body meat which is generally precooked and stays pretty tender when reheating. One other tip is to look for Cold Water Lobster whenever possible and that usually means Maine or Canada.

It also works well in a sauce as a topping for other dishes. You can see how well it worked in my Red Snapper with lobster cream sauce recipe. You incorporate this delicious lobster meat into many seafood recipes, casseroles, soups and salads. Add a little pizazz to one of your regular dishes and see the smiles at your table!

Lisa loves this type of lobster and enjoys it most when made into Lobster Rolls.

When looking for this type of lobster meat you’ll find it in 8 oz, 1 lb and 2 lb packs. Once defrosted it will hold up for about a week, but it will start to lose some of its moisture the longer it sits defrosted so try to use it within 48 hours of defrosting.

If you love pasta dishes you might also like these:

Pasta alla Caponata
Classic Fettuccine Alfredo
Pasta Aioli with Broccoli Rabe
Classic Spaghetti and Meatballs

Did you make this? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

Print Recipe Save

5 from 4 votes

Lobster Fra Diavolo Bianco

When it's time for dinner and you want to make it an extra special dinner try my Lobster Fra Diavolo Bianco. It's easy to make and can be on your dinner table in 20 minutes.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Entree

Cuisine: Italian

Servings: 2

Calories: 926kcal

Author: Chef Dennis Littley

Ingredients

12-16 ounces cooked lobster meat thawed claw and body
½ pint grape tomatoes – sliced in half longway
2 tablespoons olive oil
2 cloves garlic – chopped
10-12 pepperoncini peppers aka Tuscan peppers
1 tablespoon fresh basil – chopped
¼ teaspoon red pepper flakes
12 ounces spaghetti I use Barilla Gluten Free

US Customary – Metric

Instructions

Begin to cook pasta per instructions on the box as you begin to saute the lobster
In a large saute pan add olive oil and chopped garlic
As oil begins to saute add tomatoes and continue cooking for 2-3 minutes then reduce to simmer
Add lobster meat, pepperoncini, basil and red pepper flakes cooking for 3-4 minutes. If the sauce seems to dry add a few tablespoons of water from the cooking pasta.
Drain pasta and toss sauteed lobster with pasta adding extra olive oil if needed
Serve and enjoy!
Even though most Italians don’t serve grated cheese with their seafood pasta dishes, I do enjoy it with mine, so feel free to top with grated Romano cheese.

Nutrition

More Seafood Recipes

Crispy Fried Catfish
Fish And Chips
Baked Salmon and Rice Recipe
Best Lobster Roll Recipe

About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Twyla
August 08, 2021 at 4:04 pm
Hello Chef!
Thank you for all of your wonderful recipes! )Your oven roasted rack of pork is my go-to for delicious roast pork bar none☺️)
I have a question regarding the pepperoncini. Are you using jarred pepperoncini or fresh peppers? I cannot find fresh one anywhere, but jarred versions are readily available. Are there acceptable substitutes you can recommend? I am not a big fan of hot peppers, and I am afraid that that this many might be a bit overwhelming for my palate?
Thank you Chef!
Reply
- Chef Dennis Littley
  August 08, 2021 at 4:51 pm
  I am talking about jarred pepperoncini and while they are a little milder they can still be too spicy for some. My wife doesn’t like them at all. They do add additional flavor but it’s an item you can put in the sauce for a few minutes then remove. It will add some of the spicinesses without getting too much. But remember this is your dinner and if you can always leave the peppers out, it will still be delicious.
  Reply
  - Twyla
    August 09, 2021 at 3:34 pm
    Thank you Chef!
Jeannot Dion
January 12, 2021 at 10:53 am

Hello chef,
Thank you for your recipes they are very appreciative.
I have been making your Lobster Fra Diavolo Bianco recipe several times and they are very good and natural with the lobster which has a very fine taste. Every time I make this dish my guests want more. I use lobster chair from Sogelco International lobster from Canada.
Thanks again. Jeannot Dion
Reply
Kim Bultman | a little lunch
January 24, 2015 at 5:08 pm

Dennis, I’ve got everything in my fridge except for the lobster..and it’s high time for a splurge or a well-deserved TREAT. Lobster is one of those “why wait?” delicacies. No need to put if off for a special occasion (Although I hear ya!) Recipes such as this one confirm why life is so enjoyable… thank you.
Reply
- Chef Dennis Littley
  January 24, 2015 at 6:02 pm
  I’m sure youll enjoy this delicious dish Kim, I love this type of lobster because its so easy to work with.
  Reply
adam j. holland
January 23, 2015 at 9:10 am
My goodness, Dennis. This looks so beautifully delicious. I know your intentions are good, so why do I feel tortured by this right now? 😉
Reply
- Chef Dennis Littley
  January 24, 2015 at 10:14 am
  sorry to torture you Adam!
  Reply