Cooking from Books

Lobsters Fra Diavolo Ready for the Oven

Our Christmas Eve menu is always the same. The main course is lobsters fra diavolo, made according to a recipe I developed from watching my Neapolitan aunt make them every Christmas eve and only on that vigil. If I requested them on any other occasion, she refused. For her, as they are for me, they were special; something to be anticipated and then consumed with great relish. I still remember my diminutive aunt slaughtering the live lobsters; a task that as she got older she relegated to me. “Center the cleaver right between their eyes,” she said. “And press down hard; don’t hesitate.” And this memory brings me such great joy.

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