055Lobster spaghetti

Method

Aegean island lobster pasta. Serve immediately from the central platter.

You will need

• large stockpot
• fine mesh sieve
• wide deep sauté pan
• tongs
• chef's knife

1. Bring 1.5 litres of water with a tablespoon of salt to a rolling boil in a large pot, plunge the halved lobsters in, and simmer for six minutes. 6 min Ready when: shells turn vivid red and meat par-cooked
2. Lift out the lobsters with tongs onto a platter and strain the cooking liquid through a fine sieve, reserving the stock for cooking the pasta. 2 min Ready when: clear fragrant lobster stock reserved
3. In a wide, deep pan, heat the olive oil over medium heat and sauté the chopped onion until soft and translucent, about five minutes. 5 min Ready when: onion softened and translucent
4. Add the sliced garlic and tomato paste, stirring for one minute to caramelise the paste, then pour in the tsipouro to deglaze the base. 2 min Ready when: alcohol evaporates leaving a rich aroma
5. Pour in the grated fresh tomatoes, a ladleful (about 150 ml) of reserved lobster stock, salt, and black pepper, then simmer uncovered for ten minutes until thick. 10 min Ready when: tomato sauce rich and reduced
6. Place the lobster halves flesh-side down into the simmering tomato sauce, cover, and gently cook for four minutes to finish cooking the meat and infuse the sauce. 4 min Ready when: lobster meat opaque and tender
7. Meanwhile, return the remaining lobster stock to a rolling boil and cook the spaghetti until two minutes shy of al dente. 7 min Ready when: pasta pliable with a firm core
8. Remove the lobster halves to a warm platter, transfer the drained spaghetti directly into the sauce along with the chopped parsley, and toss vigorously over heat for two minutes until the pasta is coated. 2 min Ready when: sauce clings glossily to the pasta
9. Arrange the dressed pasta on a wide platter, rest the lobster pieces on top, and serve immediately. 2 min Ready when: piping hot and assembled

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Make ahead and storing

Best consumed immediately; keep leftovers refrigerated for up to 1 day.

Substitutions

• jumbo prawns (gambas) or langoustines for spiny lobster or European lobster. These produce an equally fragrant seafood stock and require shorter poaching.
• dry white wine or ouzo for tsipouro or ouzo. Ouzo introduces an explicit aniseed note traditional to many tavernas.

Common mistakes

• Boiling the pasta in plain salted water instead of the shellfish stock. Discarding the lobster cooking broth robs the spaghetti of its signature deep seafood flavour.
• Overcooking the lobster in the sauce. Lobster meat turns rubbery and dry very quickly if boiled for too long.

Regional variants

• Skyrian astakomakaronada, frequently featuring whole slipper lobster (kolochtypa)
• Cycladic version with a pinch of dried oregano or wild fennel fronds added to the tomato base

About the dish

Astakomakaronada is modern Greece's quintessential island luxury dish, celebrated across the Aegean and notably associated with the island of Skyros as well as the Cyclades. Mediterranean slipper lobsters or spiny lobsters were historically caught in abundance by island fishermen who simmered the shells to create an intense seafood stock. The pasta is boiled directly in this fragrant shellfish liquor before being tossed with a savoury, garlicky tomato sauce deglazed with ouzo or tsipouro, ensuring every strand carries deep oceanic flavour.

Found in Cyclades, Dodecanese, North Aegean. Cooked for summer, sunday lunch.

Cousins elsewhere

• Spaghetti all'astice (Italian). The classic Italian Mediterranean counterpart pairing fresh lobster, garlic, and tomato with long pasta.

Nutrition per serving (estimate)

1013 kcal · protein 75.2 g · fat 27.9 g (saturated 4.2 g) · carbohydrate 102.9 g (sugars 9.7 g) · fibre 6.4 g · sodium 925 mg

An estimate (summed from ingredient estimates) that varies with the exact ingredients. It is not dietary advice.

Written fresh by Epikouria editors from general culinary tradition. Recipe by the Epikouria editors. Aegean island coastal taverna cooking celebrating seasonal summer shellfish..

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