There's a lot of ways to approach this dish, and for the most part, none of them are wrong. You can cook your lobster a number of ways, you can boil, grill, smoke, bake / broil. They key is par cooking your lobster meat, this makes it easier to remove from the shell.
Fra Diavolo is Italian for "brother's devil" - it's spicy, and its origins are unknown. As Florence Fabricant reported for The New York Times in 1996, some experts claim it originated in Naples, while others insist it was born in New York. Either way, it's got some heat and it's delicious. I like to add Calabrian chili over red pepper, but however your want to deliver the heat is fine (a jalapeño is unorthodox but delicious paired with Monte's Sauce.)
You want to cook your lobsters, for this recipe lets go with a classic boil. Add your lobsters into your boiling water, head first.
When lobsters are cooked - the shell should be red - remove to a cutting board, prepare for a mess.
Twist arms and claws off body, same with legs, then twist and pull the tail from body. Set aside.
Optional: Add the body and shells to boiling water with some vegetables to make a lobster broth. (Leave it in the freezer.)
Crack claws and arms and remove meat, cut tail down the middle, remove meat. For legs you can keep whole and use as garnish or you can use a rolling pin to get all the little bits and peices of meat out of them.
Once all the meat is removed and set aside, throw on a pot of water and salt for your pasta.
Optional: For additional lobster flavor, add some oil to a large pan, sautee your shells for a few minutes in the oil then remove.
Add your calabrian chili or red pepper into oil, for about a minute, the heat from the spice should be aromatic. Then your lobster meat into sautee, not for too long (2-3 minutes) and then your Monte’s sauce. If you saved your whole legs, add them in as well and stir on a med low simmer.
Boil your pasta.
Add a ladle of your salty starchy pasta water to the sauce and stir.
When pasta is al dente, move with tongs to your sauce and toss to coat and finish cooking.
Serve and garnish with lobster legs and chopped parsley.
