Mama Zuquinis Lobster Fra Diavolo

This recipe comes from a local Italian restaurant near my hometown. This recipe is also served at the owner's home in the style listed but at the restaurant, all of the lobster meat is removed from the lobster after the first frying, leaving no shells. You can serve it that way as well. Lobster can also be pre-fried earlier and refrigerated until added back to sauce near last step.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup  extra-virgin olive oil
• 2 (1 1/4lb)  lobsters, cleaned (tails cut into 6 pieces claws cracked open bodies reserved)
• 1⁄2 cup flour
• 2  teaspoons  crushed red chile flakes
• 1  teaspoon dried oregano
• 5  garlic cloves, finely chopped
• 2  tablespoons tomato paste
• 3⁄4 cup cognac or 3⁄4 cup brandy
• 1  cup  fish stock
• 1 (28 ounce) can  whole peeled tomatoes with juice, crushed
• 1  bay leaf
•  salt & freshly ground black pepper, to taste
• 1  lb spaghetti or 1  lb bucatini pasta, cooked
• 1  tablespoon parsley, minced

Directions

1. Heat oil in an 8 qt Dutch oven over medium-high heat.
2. Toss lobster pieces (including reserved bodies) in flour and shake off excess. Add to pot and cook until shells turn red, turning occasionally (about 6 minutes). Transfer lobster pieces to a plate and set aside.
3. Add chile flakes, oregano, and garlic to pot and saute until lightly toasted (3 minutes). Add tomato paste and stir once or twice until lightly caramelized (2 minutes).
4. Add cognac and stir slowly until almost evaporated (3 minutes). Add stock, tomatoes, and bay leaf and bring to a boil, stirring occasionally.
5. Reduce heat to medium-low. Cook, partially covered, until thickened (30 minutes). While sauce is cooking, remove lobster meat from reserved bodies and chop into bite-sized pieces.
6. Return all of the lobster to pot and cook until cooked through (about 10 minutes). Season with salt and pepper. Add pasta; toss with sauce.
7. Transfer to a large serving platter; sprinkle with parsley.