A lobster-packed spaghetti extravaganza.
Making a simplified, low-volume lobster stock extracts flavor while shaving down time and effort.
a recipe for lobster fra diavolo. Shrimp fra diavolo makes more sense at home, I said, whereas lobster fra diavolo was a more logical restaurant dish, given the number of lobster bodies required for a sufficiently lobster-y tomato sauce. I also made it clear that I preferred eating lobster when it's steamed and dipped in drawn butter.
None of this makes much sense, especially in the context of home cooking. First, since the final sauce has a good deal of tomato, we don't want to create a needlessly large volume of lobster stock. A larger volume of lobster stock just means more time reducing it later, or only using a portion of it and losing the flavor that's contained within the rest.