The fancy name given to this risotto, fra diavolo, is a bow to its seasonings of garlic, tomatoes, oregano and hot red-pepper flakes. These ingredients are common to lobster fra diavolo, a wonderful old-fashioned Italian-American recipe whose origins are murky. Today, shrimp is often used in place of lobster because it is less expensive. But the seasonings are good with any seafood.
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Blue Water Grill – Chef Matt Hughes
BWG Lobster Sandwich
Serves 4
1/4 cup mayonnaise
1 small stalk celery, peeled and minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh chives
2 teaspoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional)
2 cups diced cooked lobster meat (meat from 4 one pound lobsters)
2 teaspoons unsalted butter, room temperature
4 Brioche rolls
1 English cucumber sliced and dressed with lemon Juice
8 sliced applewood smoked bacon (cooked)
1 avocado
Baby arugula
1 tomato
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