CSFA Member Companies
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Connecticut Specialty Food Assoc.

195 Farmington Ave. Suite 200

Farmington, CT 06032

Phone: 860-677-8097

Fax: 860-677-8418
Unsolicited Faxes not accepted

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Member Recipes
Frank’s Lobster Fra Diavolo

1 ½ pd Lobster – This size lobster is the best in flavor and tenderness for eating.
1 jar of Frank’s Fra Diavolo Sauce (Spicy)
3 ounces white wine (an inexpensive chablis or pinot grigio will do)
4 ounces clam broth
6 mussels – cleaned thoroughly
4 clams – cleaned thoroughly
3 tablespoons Extra Virgin Olive Oil
¼ sweet onion diced

1. Place oil and onions in large, ovenproof skillet, on medium heat until onions soften.
2. Take lobster and split in half.
3. Separate claws from body. Cut claws at mid-joint. Cut body again in half, (tail from top).
4. Place into hot oil and onions – careful as it may splatter – braise for about 5 minutes.
5. Add white wine, clam broth and Frank’s Fra Diavolo Sauce and place into pre-heated 425 degree oven – bake for twenty minutes.
6. After 20 minutes take clams, mussels’ place on top of pan and bake for an additional 20-25 minutes. Check doneness of lobster after second 20-minute period – clams and mussels will be open and it should be done
7. Serve over a bed of al dente linguine – Fantastic!!!

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