Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Lobster in Spicy Tomato Sauce
Lobster in Spicy Tomato Sauce
(Lobster Fra Diavolo)
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
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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