Seduction Meals was recently invited to participate in a private Cooking Session with Bertolli's Chef Sarah and three amazing bloggers: Friends Family and Food, No Recipes and Zen Can Cook. We were invited to come up with a recipe using a sauce from their new Famiglia Line. I chose to work with the Arrabiatta, or spicy red sauce. Here is the recipe I created for the  event--Lobster Fra Diablo.

This is a super easy recipe to whip up in less than an hour, and if you enjoy lobster, a spicy tomato sauce wiht a bit of a "kick",  and Italian cooking--this is the dish for you! Serve this with a nice bottle of dry red. Enjoy!

Lobster Fra Diablo
Serves 4 - 6

Ingredients:

• 1 lb tagliatelle, linguine or spaghetti
  
• 4 Lobster Tails, fresh or frozen (thawed)
• 1/4 cup olive oil
• 1 large or two small shallots, finely chopped
• 3 cloves of garlic, finely chopped
• 1 jar Bertolli Arrabiatta Tomato Sauce
• 1/2 cup dry red wine
• 2 tbsp tomato paste
• 1/2 cup parsley, chopped
• 1/2 cup clam juice
• 1/4 cup of clams from same jar
• a pinch of red pepper flakes
• salt & pepper to taste
• garnish: Fresh Basil leaves

Directions:

1. Heat up olive oil in deep large skillet over medium high heat
2. Add shallots and cook until translucent, lower heat to medium
3. Add garlic and cook for 1 minute
4. Add red wine, parsley, clam juice and clams,- cook for five minutes
   
5. Add tomato sauce, tomato paste and red pepper flakes. Add salt & pepper to taste
6. Reduce heat to medium and cook for 10 minutes
7. Cook pasta according to directions, al dente
8. While the pasta is cooking, take a pair of scissors and cut vertically from the belly (underside of the hard shell) of each lobster from the top center to the bottom tail, and loosen a bit to make it easier to pull out the lobster meat when you are ready to serve and it is too hot to easily handle
9. When sauce has simmered for 10 minutes, add the lobster tails, shell side down
10. Spoon generous amounts of sauce over each lobster and cover to simmer for 10 minutes. Remove from heat
11. The pasta should be just about ready. Drain and set aside

Plating the Dish
Place a serving portion of pasta on  a plate, add one lobster over the pasta, or naturally curved along side the pasta and top with spicy tomato sauce. Add a pinch of chopped parsley and fresh basil leaves. Serve immediately with your favorite glass of dry, red wine.

"Disclaimer: Ogilvy Public Relations extended an invitation to the Bertolli Cooking Session on behalf of their client Bertolli. I was not provided monetary compensation nor was I required to post about the event or products upon accepting the invitation. These opinions are my own."