Aragosta Fra Diavola

The culinary term fra diavolo means “Friar Devil,” and indicates a spicy dish. The name appears to have originated with an Italian bandit known for his red cape who was hanged by the French in the early nineteenth century.

The lobster is poached in vegetable stock and shelled. The shells are simmered in vegetable stock to create a lobster stock. Once strained, the stock moistens a spicy tomato sauce, served with the lobster over spaghetti.

(For instructions on cooking