Aragosta alla diavola (lobster in a devilled tomato sauce)

For a truly luxurious seafood dish, try Gino D'Acampo's recipe for fresh lobster in a piquant tomato sauce
By Gino D'Acampo
Aragosta alla diavola (lobster in a devilled tomato sauce)
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 2 hrs pre-freezing
  • Effort: medium



  • 4 whole live lobster, around 400g each
  • 6 tbsp Italian olive oil
  • 1 clove garlic, finely sliced
  • 200 ml dry white wine
  • 300 g fresh plum tomatoes
  • 4 tbsp finely chopped flat leaf parsley
  • 1 tsp salt, or to taste


1. To kill the lobsters as humanely as possible, place them in a palastic bag in a deep freeze at a temperature of minus 10-15ÂșC for 2 hours. 2. Bring a large pan of boiling water to a rapid boil. Add in the lobsters, immersing them completely in the water, for 4 minutes. 3. Drain the cooked lobsters. Twist off the large claw arms and legs, then crack them and extract the meat. 4. Now cut each lobster in half. To extract the meat from each lobster, first lift out the intestinal tract which runs down the centre of the meat and discard it, then remove the meat from the tail section.5. Extract and reserve the soft, greenish tomalley (liver) from each lobster head. Reserve the lobster shell halves. 6. Cut the extracted lobster meat into even-sized pieces. 7. Heat the olive oil in a frying pan, add in the garlic, chilli and lobster meat and fry for 1 minute over a medium heat. 8. Add in the wine and simmer for 2 minutes, allowing the wine to evaporate. 9. Add in the chopped tomato and 2 tablespoons of parsley, season with salt then cook for a further 2 minutes. Mix in the tomalley. 10. Spoon the lobster mixture into the reserved lobster shells, sprinkle with the remaining parsley and serve at once with 4 glasses of dry white wine.

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