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The Restaurant That Started It All: Street & Co and The Lobster Diavolo
Portland’s Old Port is a time machine. You walk down the cobblestone streets and you can feel the history in the old brick buildings. It’s a neighborhood packed with incredible restaurants. But I was looking for something special. I wanted to find one of the originals. A place that felt like the soul of the city.
That’s how I found my way to a little side street and a place called Street & Co.
The name itself felt so classic so solid. I peeked in and saw a warm glow. The place was buzzing. It felt like a secret that everyone else already knew.
Stepping inside was pure magic. The room is a beautiful cozy cavern of old brick and dark wood. The ceiling is low. The lights are dim. And the heart of the whole place is a big open kitchen where chefs are working over open flames with beautiful copper pans. It didn’t feel like a restaurant that was trying to be rustic. It felt like a place that simply was. It felt real.
I found a seat at the bar. The menu was a perfect tribute to Mediterranean seafood. My eyes landed on a dish that sounded like pure fire and joy. Lobster Diavolo.
When it came out it was a thing of beauty. It arrived right in the pan it was cooked in a beautiful glorious mess. Big beautiful chunks of fresh Maine lobster tangled up with pasta in a spicy red sauce. The smell of garlic and chili and the sea was incredible. I took my first bite.
And the world lit up. It was spicy but not so much that you couldn’t taste the incredible sweetness of the lobster. The pasta was cooked perfectly. The sauce was rich and clung to everything. It was one of the most soulful and delicious things I have ever eaten.
This was food with a past. This was a recipe that had been perfected over a very long time.
I had to know the story. I got to talking with the bartender. I said “This is phenomenal. This place feels like it has been here for a hundred years. What is the story of Street & Co?”
He smiled a big knowing smile. “Not a hundred” he said. “But we were one of the first.”
He told me that Street & Co opened way back in 1989. Before Portland was the famous foodie destination it is today. They were one of the pioneers. One of the original restaurants that helped create the entire Portland food scene.
He said the idea was simple. To find a little spot on a cobblestone street. To get the best fresh seafood right from the docks a few blocks away. And to cook it simply and beautifully in a Mediterranean style. They weren’t following a trend. They were creating one.
And just like that my pan of Lobster Diavolo made perfect beautiful sense.
I wasn’t just eating a great dish. I was eating a piece of Portland’s history. A taste of the vision that started it all.
I left Street & Co feeling like I had found the heart of the city. It’s a powerful delicious reminder that the best places aren’t the ones that follow the trends. They’re the ones that are so timeless they create them. It is an absolute legend.
Chasing That Devilish Heat: Lobster Diavolo at Home
That pan of Lobster Diavolo at Street & Co was so fiery and perfect it’s a flavor I couldn’t stop thinking about. Recreating it at home feels like a fun and slightly chaotic kitchen adventure which is exactly how it should be. It’s a dish with a bold personality.
The heart of the whole dish is the “diavolo” or devil sauce. The fun begins with a generous amount of olive oil shimmering in a big pan. Into the pan goes a whole lot of thinly sliced garlic and a good hearty pinch of red pepper flakes. You let them sizzle and toast just until your whole kitchen smells amazing and the garlic is barely golden. You have to be careful not to let it burn.
Once the air is full of that beautiful spicy garlic smell I pour in a can of good crushed tomatoes. The pan hisses and steams. I add a little salt and maybe a splash of white wine and let it all simmer and bubble away. The sauce needs a little time to let all those flavors get to know each other and become one delicious thing.
While the sauce is simmering I get my pasta water boiling. The best pasta for this is something long like linguine or fettuccine. You want a noodle that can get tangled up with all that lobster and sauce.
Now for the star of the show the lobster. The most important rule is to not overcook it. The sweet delicate lobster meat just needs a moment in the hot sauce. I gently fold the chunks of cooked lobster into the simmering diavolo sauce right at the end. Just long enough to warm it through.
The grand finale is a beautiful messy marriage in the pan. I drain the pasta when it’s still a little al dente and add it directly to the sauce. I toss everything together with a little fresh parsley until every single strand of pasta is coated in that spicy glorious sauce and tangled up with the lobster. Serving it right out of the pan just like they do at Street & Co feels like you’ve captured a little piece of that Old Port magic. It’s a taste of fire and the sea. A perfect mess.
Chef’s Notes: Spicy Tomato Lobster Pasta
• Blanch tomatoes briefly for easy peeling – A quick dip in boiling water followed by an ice bath loosens skins without cooking the flesh.
• Simmer sauce low and slow – Three hours of gentle heat transforms tomatoes into a rich, concentrated base. Stir occasionally to prevent sticking.
• Sauté garlic gently – Keep heat low to avoid bitterness. Fragrant, golden garlic sets the tone for the entire sauce.
• Steam lobster until just opaque – Overcooking toughens the meat. Target 140°F internal temperature and let rest before slicing.
• Reserve pasta water for emulsification – A splash helps bind the sauce to the noodles, creating a silky finish.
• Slice lobster into medallions for visual appeal – Fold some into the pasta and crown each bowl with extra pieces for drama.
• Add lemon zest for brightness – Stir in just before serving to lift the sauce and complement the seafood.
• Swap basil for mint or parsley – These herbs add freshness and balance the heat. Baby spinach works too for added color.
• Serve with crisp sides – Garlic toast, arugula salad, or grilled vegetables round out the meal beautifully.
• Freeze leftover sauce for future meals – Portion into airtight containers and store up to 3 months. Reheat gently before use.
Spicy Tomato Lobster Pasta
Get ready to ignite your taste buds with this sensational pasta creation! Think juicy, summer-ripe tomatoes slow-simmered with garlic and chili flakes, then tossed with al dente linguine and succulent lobster tails. Every forkful delivers a perfect balance of sweet shellfish and tangy heat, finished with a burst of fresh basil. Ready in about four hours but worth every second, this dish will have you feeling like you’re dining in an upscale trattoria. Let’s dive into a surefire crowd-pleaser that’s as impressive for date night as it is for a weekend feast!
4
servings30
minutes3
hours30
minutes600
kcal4
hoursKeep the screen of your device on
Ingredients
- Sauce Foundation
1.5 lb vine-ripened plum tomatoes, quartered
¼ cup extra-virgin olive oil
4 cloves garlic, lightly crushed
1 tsp red pepper flakes (or more to taste)
1 tsp kosher salt, plus extra as needed
- Pasta Garnish
12 oz linguine
1 Tbsp finely chopped fresh basil
- Seafood
4 lobster tails (about 1 lb total) lobster tails, thawed if frozen
- Alternative Ingredients
Plum tomatoes → canned San Marzano tomatoes drained
Extra-virgin olive oil → avocado oil or light olive oil
Fresh garlic → ½ tsp garlic powder per clove
Red pepper flakes → cayenne pepper or finely chopped fresh chilies
Basil → fresh mint or flat-leaf parsley
Linguine → spaghetti or gluten-free pasta
Lobster tails → jumbo shrimp or Dungeness crab meat
Kosher salt → sea salt or Himalayan pink salt
Directions
- Tomato Blanching Peeling – Bring a medium stockpot of water to a rolling boil, then reduce heat to high. Gently immerse the quartered tomatoes for about 30 seconds until the skins split. Transfer to a bowl of ice water to halt cooking and make peeling a breeze. (≈15 min)
- Sauce Simmering – In a heavy nonstick pan over medium-low heat, warm the olive oil and gently sauté garlic for 3–4 minutes until fragrant, stirring to prevent browning. Sprinkle in the red pepper flakes and kosher salt, then add the peeled tomatoes and any juice. Increase heat to medium, bring to a gentle boil, then lower heat and simmer, stirring occasionally, until the sauce thickens and brightens in color, about 3 hours. Taste and adjust seasoning before removing from heat. (≈200 min)
- Lobster Steaming – Meanwhile, pour 1 inch of water into a lidded saucepan and bring to a rapid simmer. Nestle lobster tails in the steamer basket or directly in the pot, cover, and cook until shells turn opaque and meat registers 140 °F (about 20 minutes). Let rest 5 minutes before cracking shells to release tender meat. (≈25 min)
- Pasta Tossing – Cook linguine in a large pot of well-salted boiling water until just firm (al dente), about 9 minutes. Reserve ½ cup pasta water, drain, then transfer pasta to the tomato sauce. Add a splash of pasta water and toss vigorously to emulsify for 1–2 minutes. (≈15 min)
- Plating Garnish – Slice lobster tail meat into medallions and gently fold some pieces into the pasta for color. Divide the sauced linguine among four warmed bowls, top with extra lobster, drizzle with olive oil, and scatter fresh basil leaves. Serve at once for maximum flavor and visual drama. (≈10 min)
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- stainless steel cookware set
- colander
- Mixing Bowls
- measuring cups and spoons
Notes
- • For a brighter sauce, stir in a teaspoon of lemon zest just before serving.
• Swap basil for mint for a fresher twist, or add a handful of baby spinach at the end for extra color.
• Serve alongside garlicky toast or a crisp arugula salad dressed with lemon vinaigrette.
• Leftover sauce freezes beautifully—portion into airtight containers for up to 3 months.
Nutrition Facts
- Serving Size: 1g
- Calories: 600kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 800mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 1500IU
- Vitamin C: 35mg
- Calcium: 90mg
- Iron: 3mg
FAQs: Spicy Tomato Lobster Pasta
Can I use canned tomatoes instead of fresh ones?
Yes, canned San Marzano tomatoes work beautifully if fresh aren’t available. At Street u0026amp; Co, chefs often balance both fresh and canned tomatoes depending on seasonality, which ensures consistent flavor year-round. Bringing in that Street u0026amp; Co approach at home guarantees a sauce that’s rich, sweet, and deeply layered.
What type of pasta works best with this sauce?
Linguine is the classic choice, but spaghetti or tagliatelle also pair wonderfully. At Street u0026amp; Co, the chefs often highlight lobster with long pasta shapes that cradle the sauce. Choosing a pasta the way Street u0026amp; Co does will give your dish both elegance and texture.
How can I tell when my lobster is perfectly cooked?
Lobster should turn opaque with shells bright red and an internal temperature around 140 °F. At Street u0026amp; Co, lobster is steamed carefully to retain sweetness and tenderness. Following the same gentle cooking process used at Street u0026amp; Co ensures your lobster remains juicy and delicate.
Can I make the sauce ahead of time?
Absolutely—the spicy tomato sauce develops even more depth when made in advance. At Street u0026amp; Co, many sauces are simmered for hours earlier in the day to allow flavors to meld. Preparing it the way Street u0026amp; Co does makes hosting dinner stress-free and still luxurious.
What wine pairs best with this dish?
A crisp white wine like Vermentino or Sauvignon Blanc cuts through the richness beautifully. Street u0026amp; Co often recommends wines that highlight the brininess of seafood while balancing tomato acidity. Bringing that Street u0026amp; Co wine-pairing wisdom to your table elevates the entire experience.
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