Food & dining

sunday supper

Lobster fra diavolo becomes spicy fish soup

Lobster fra diavolo.
Karoline Boehm Goodnick for The Boston Globe
Lobster fra diavolo.

Lobsters are prized for their rich meat, but don’t discard their flavorful shells and bodies, which add depth to any dish. In the Italian-American favorite lobster fra diavolo (literally “brother devil”), whole shell-on lobsters enhance a spicy tomato sauce, which is tossed with spaghetti. Many markets will cook the lobsters for you and once home, you can crack the claws, cut up the tails, tip the juices into a bowl, and use everything (including the bodies) to bolster the sauce.

You’ll also have the base for a spicy fish soup, made with some of the lobster meat and a little white-fleshed fish. Ladle it over garlicky Italian toast for an extravagant weeknight supper. The price of lobster remains relatively low so you don’t have to feel guilty for eating it two days running.


(For lobster, fish soup)


5 cooked lobsters

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(1¼ pounds each)

¾ pound skinless, boneless

white fish (pollock,

haddock, or cod)


4 thick rounds Italian bread

1 yellow onion

2 large sweet onions

1½ green bell peppers

4 cloves garlic


Few sprigs fresh basil

1 bunch fresh parsley

Salt and pepper

6 tablespoons olive oil

¾ pound spaghetti

1 can (28 ounces) crushed


1 can (15 ounces) tomato


1 can (6 ounces) tomato


3 teaspoons crushed

red pepper

Debra Samuels can be reached at