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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Lobster in Spicy Tomato Sauce
- (Lobster Fra Diavolo)
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Ingredients:
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- Two (1 and 1/4-lbs) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
One (28-oz) can whole peeled tomatoes in juice, crushed
5 cloves garlic, finely chopped
1 cup seafood or fish stock
1/2 cup extra-virgin olive oil
1/2 cup flour
2 tsp crushed red chile flakes
1 tsp dried oregano
2 tbsp tomato paste
1/2 cup cognac or brandy
1 bay leaf
Kosher salt
Freshly ground black pepper, to taste
1 lb Bucatini pasta, cooked
1 tbsp chopped parsley
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- Directions:
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- Heat olive oil in an 8-qt Dutch oven over medium-high heat.
Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot.
Cook until shells turn red, about 5-6 minutes.
Transfer lobster pieces to a plate.
Set aside.
Add chile flakes, oregano, and garlic to pot.
Cook until lightly toasted, about 3-4 minutes.
Add tomato paste.
Cook until lightly caramelized, about 2-3 minutes.
Add cognac.
Cook until almost evaporated, about 2-3 minutes.
Add stock, tomatoes, and bay leaf.
Bring to a boil.
Reduce heat to medium-low.
Cook, partially covered, until thickened, about 30 minutes.
Return lobster to pot.
Cook until cooked through, about 10 minutes.
Season with salt and pepper.
Add pasta.
Toss with sauce.
Transfer to a large serving platter.
Sprinkle with parsley. Serves 6-8.
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