Good Day Today: George Brescia, Chef Mario Carbone

Holiday styles with expert George Brescia. Plus, Chef Mario Carbone is showing how to make Lobster Fra Diavolo with Carbone Fine Food's Arrabiata sauce. Lobster Fra Diavolo with Calabrian Chili and Lemon over Linguini Ingredients: 1 ea fresh lobster, broken down, shells reserved ¼ cup EVOO + more for finishing 1 ea medium shallot, small dice 3 ea garlic cloves, whole peeled 1 tsp sweet paprika 1 ea bay leaf 1 bu fresh basil 1 pinch Sicilian oregano 2 cup white wine 1 ea Carbone Arrabiata sauce 2 tbls Calabrian chili’s, chopped 1 ea lemon, zest and juice 1 lb cooked linguini 1 cup reserved pasta water Salt and pepper to taste Method: 1. In a 6 qt dutch oven over medium high heat, add the olive oil, whole garlic cloves and toast the lobster shells for about 2 minutes 2. Add the shallot, bay leaf, a pinch of salt and saute until translucent. Add about 6 fresh basil leaves and fry, add the paprika and a pinch of Sicilian oregano 3. Add the white wine and reduce by half 4. Add the Carbone Arrabiata sauce and bring to a simmer. Cook for about 12 minutes, stirring frequently. 5. Drop the pasta in boiling salted water and stir to separate the noodles 6. Once the sauce has thickened up a bit, remove the lobster shells and discard 7. Add the lobster meat and simmer for an additional 5 min or until fully cooked but not rubbery 8. Toss in the pasta and simmer for an additional minute and a half until the pasta is evenly coated with the sauce, and then drizzle in olive oil 9. Add the zest and juice of 1 lemon, basil chiffonade and stir 10. On a large plate, twist the noodles to make a nest, then top with the remaining sauce and lobster pieces, garnish with a chiffonade of fresh basil