Lobster Fra Diavolo

Lobster shells sautéing in a fra diavolo sauce

Lobster Fra Diavolo is an amazing weeknight dish. With a name like that, it sounds super fancy…and it is…but it’s also A LOT easier to make than one would think. This is my favorite seafood pasta dish and I am very excited to share it with you!

Do I need a whole lobster for this?

Absolutely not! You can use whatever you would like. I typically buy frozen lobster tails from my local Whole Foods. They work great and are what I suggest to use in this recipe. I like to remove the meat from the raw lobster tails and then toss the shells in the sauce. Even though the meat is removed from the shells, the shells are packed with flavor and will turn your sauce up a notch! An alternative method would be if you wanted to use a whole lobster. You could boil your lobster in water, remove the meat, chop it up, and add it to the sauce. But DO NOT throw away the water that you boiled your lobster in. You can use that same lobster water to cook your pasta, giving it even more flavor.

Spicy lobster fra diavolo sauce served with pappardelle and side of garlic bread
Garlic bread is a great side for lobster fra diavolo

Wait – lobster fra diavolo sounds intense. How long will this take me to make?

This recipe can honestly be made in 30 minutes, maybe even less if you are fast at cutting things up. The most time consuming part for me is chopping everything up and that does not even take very long. Of course, any sauce will ALWAYS get better with time. The longer you let it cook, the more flavor there will be. If you have a lot of time, I would leave it on low until you run out of patience. If you are concerned about overcooking the lobster meat this way, you can always add the meat right before you’re ready to eat. I would still add the shells as they provide so much flavor and just refrigerate the meat until you’re ready to add. If you are in a rush though, it is 100% fine to not let this cook on low for a long time. I almost always make this in about 30 minutes and I can attest, it is absolutely delicious this way!

Could I make this recipe with other types of seafood?

Yes, definitely! Shrimp, scallops, calamari, mussels, clams, etc. will all go extremely well in this dish. For me, lobster is the way to go, but I understand that some people may want to use other types of seafood. That is completely ok to do – just make sure to adjust any cooking times for the seafood that you decide to substitute in. This is one of the many things that I love about cooking. It’s a form of art – do what you want to do! If you are new to cooking, I do recommend following recipes until you are really comfortable with it. When you do get the hang of it, use recipes as a “base” and have fun with it. I will always encourage this.

Let’s recap:

Seafood pasta dishes can certainly sound super intimidating to make. With a hefty price tag at top restaurants, it’s easy to see how this can be a misconception. Now I am not saying all seafood pasta dishes are easy to make, but this lobster fra diavolo recipe certainly is! Please please please give it a try! If lobster is not your thing, use this recipe as a “base” and substitute any seafood that you would like. Have fun and enjoy while your taste buds take you to a coastal city in Italy. Buon appetito!

Lobster shells sautéing in a fra diavolo sauce

Lobster Fra Diavolo

Tired of boring weeknight meals? Lobster Fra Diavolo is here to the rescue. This quick and easy seafood pasta dish is packed with flavor. Each bite will make you feel like you are dining at a beach front restaurant in an Italian coastal city.
5 from 1 vote
Servings 2 servings


  • 1 tbsp Butter
  • 1 tbsp Olive Oil
  • 2-3 Shallots minced
  • 6 Garlic cloves minced
  • 1 cup White Wine
  • Salt to taste
  • Pepper to taste
  • Crushed red pepper to taste
  • 4 Tomatoes chopped into medium sized pieces
  • Handful of fresh Basil
  • 1 Lemon juiced
  • 2 Lobster Tails chopped
  • 1 lb Pasta of your choice


  • Add butter and olive oil to a pan over medium heat.  Once butter has melted, add shallots and garlic.  Sauté until softened but do not brown the garlic.  Add the white wine, salt, pepper, and crushed red pepper. Cook for about 3 minutes and add the tomatoes.
  • While sauce is cooking, remove the lobster meat from the tails and chop into medium sized pieces. Add the lobster shells to the sauce as they will give extra flavor.  Add the basil and lemon juice.
  • Once the tomatoes have broken down to your liking, add the lobster meat.  Once the lobster meat turns reddish in color (this does not take very long), remove the lobster shells from the sauce.  Serve over pasta.
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