Modern Lyfe

This is a little late, but I had to try it first before approving and passing the recipe along to you.  This fabulous looking and tasting meal was made on Valentines day night by my husband.  He enjoys cooking on special occasions, mainly because he just does not have the time during the week.  I love when he cooks because he spares no expense and we get to seek out different ingredients.  Although, this specific recipe does not including anything out of the ordinary it was a treat to indulge in fresh pasta.  Does the recipe call for lobster...? YES! and we are lucky enough to have the well known Santa monica seafood right around the corner.  They are known for serving up the freshest fish from around the world responsibly sourced, including Maine lobster {see more about Santa monica seafood HERE.}
Most nights I throw together dinners trying to alter a recipe or experience with something "new".  It is great to savor these less frequent moments while cooking together in the kitchen.
Have a great bottle of wine you have been waiting to open? stop waiting and open it now.  The sauce will need to simmer for about 30 minutes so sit back, connect and sip on the "special occasion" wine.  We enjoyed a 2006 French pinot noir gifted to us this past Christmas. I hope you enjoy.
The hubby found the recipe at Yummly.

Lobster Fra Diavolo 

INGREDIENTS

½ cup extra-virgin olive oil
2 (1¼-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved
½ cup flour
2 tsp. crushed red chile flakes
1 tsp. dried oregano

5 cloves garlic, finely chopped
2 tbsp. tomato paste
½ cup cognac or brandy
1 cup seafood or fish stock
1 (28-oz.) can whole peeled tomatoes in juice, crushed
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1 lb. bucatini pasta, cooked
1 tbsp. chopped parsley

INSTRUCTIONS

Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add chile flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley