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Lobster Fra Diavolo Luxuriate in Everything Lobster! OCTOBER LOBSTER FEST! Three days of fabulous feasting on fresh, coastal Maine lobster in all its wonderful incarnations, October 6-8 at Berkeley Hall. Wine and dine in true lobster fashion, as we toast to a special week of Lobster goodness! Chef Jeff’s casually elegant Lobster Week menu features his signature Lobster Fra Diavolo; we thought we'd share this favorite recipe with you here. Get Ready for the Main Course: Steamed 1½ lb. Maine Lobster Broiled Lobster Tail Braised Lobster Claws Lobster Fra Diavolo
Somm
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…Also Serving a Curated Limited Dining Menu, Oct 6-8: Chef Jeff has also prepared a limited dining menu for this week only, with favorites such as Grilled Filet Mignon, Daily Local Catch, Cheer Wine Braised Beef Short Ribs and Deviled Crab Croquettes.
Fresh and flavorful, loaded with “lobster in a rich, garlicy tomato sauce, our Lobster Fra Diavolo is simply irresistible.
”
– Executive Chef Jeff McKinney
TED COLEMAN
Food & Beverage Director
Chandon Sparkling Rose: (light and dry with subtle fruit flavors) $12/indiv split bottle Jermann Pinot Grigio (clean, crisp with stone fruit flavors) $10/glass, $40/bottle Bydand Chardonnay (full-bodied with oak and butter notes) $16/glass, $60/bottle Zenato Ripassa Valpolicella (delicious Italian red blend – pairs Lobster Fra Diavolo) $16/glass, $60/bottle These suggested wine pairings by Somm Ted, Food & Beverage Director, are available for purchase while dining at the club during Lobster Fest week. 10
BERKELEYHALLCLUB.COM
• 4 (1 1/4-lb.) lobsters • 2/3 c. olive oil • Kosher salt • 1 c. brandy • 2 med. onions, chopped • 2 med. carrots, peeled, chopped • 2 med. fennel bulbs, chopped • 8 garlic cloves, crushed • 1/4 c. finely chopped drained oil-packed Calabrian chiles
• 1 tsp. crushed red pepper flakes • 1/4 c. tomato paste • 2 c. dry white wine • 4 (28-oz.) cans whole peeled tomatoes, drained, puréed • 2 lb. spaghetti • 5 tbsp. unsalted butter, cut into pieces • 1/3 c. chopped parsley • 2 tbsp. fresh lemon juice • Lemon wedges
1. Place 1 lobster on cutting board, belly down, head facing you (freeze 8–10 min first to render mostly immobile). Insert chef ’s knife where tail meets head, and swiftly bisect head lengthwise in one fell swoop (leave tail intact). Use back of cleaver or lobster cracker, crack each claw on all sides. Twist off tails, cut in half through shells lengthwise. Remove tomalley or eggs. Twist off knuckles and claws, separate knuckles from claws with cleaver. 2. Heat 1/3 cup oil in wide Dutch oven or large heavy pot to hold pasta over medium-high. Season lobsters with salt, in sear lobster pieces, turn add more oil if pot looks dry, until shells are bright red, 4 min for knuckles, claws, tails; 6 min for heads. Transfer lobsters to rimmed baking sheet; cool slightly. Remove pot from heat and add brandy. Return to heat and cook, scraping up browned bits, until smell of alcohol is almost gone, about 2 min. Transfer brandy mixture to small bowl. Pick lobster meat from knuckles and claws, discard shells. Place in airtight container with tails; cover, chill. Set heads aside. Wipe out pot and reserve. 3. Work in batches, pulse onions, carrots, fennel separately in food processor until finely chopped; transfer to large bowl. Heat remaining 1/3 cup oil in reserved pot over med-high. Cook vegetables, 8–10 min. Add garlic, chiles, and 1 tsp. red pepper flakes and cook, smashing garlic with wooden spoon, stir until fragrant, for 2 min. Stir in tomato paste, season with salt, stir about 3 min. Add wine and reserved lobster heads; bring to simmer and cook, stir until reduced by one-third, about 2 min. Add tomato purée to pot, bring to simmer. Reduce heat to medium, stir until sauce is slightly thickened, 10-15 min. Discard heads. 4. Meanwhile, cook pasta in a large pot of boiling salted water, stir occasionally, until very al dente. Drain, reserving 3 cups pasta cooking liquid. 5. Add butter, chilled lobster meat, tails, pasta, reserved brandy mixture, and 2 cups pasta cooking liquid to sauce. Cook, toss to combine, add more cooking liquid as needed, until sauce coats pasta. This will take effort, toss using a long sturdy spoon in each hand, and get to bottom of pot. Add parsley and lemon juice, then transfer pasta to a platter, arranging lobster tails on top. 6. Sprinkle with red pepper flakes, serve with lemon wedges. Do Ahead: Lobsters can be prepared 6 hours ahead. Cover and chill.
