Greek Lobster Pasta Recipe – A Luxurious Mediterranean Delight
Greek Astakomakaronada
Today on the Takrecipe website, we are diving into a luxurious Greek seafood delicacy—Astakomakaronada, or Greek Lobster Pasta! This dish is a perfect blend of succulent lobster, rich tomato sauce, and perfectly cooked pasta, creating a symphony of Mediterranean flavors. With its light, garlicky, and slightly sweet tomato sauce, this meal is an ideal choice for a special occasion or a romantic dinner by the sea.
Ingredients
- For the Lobster & Pasta:
- 2 medium lobsters (about 1–1.5 lbs each)
- 12 oz spaghetti or linguine
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- ½ cup dry white wine
- 1 tbsp tomato paste
- ½ tsp sugar
- ½ tsp red pepper flakes (optional)
- 1 tsp oregano
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup lobster stock (or seafood broth)
- ¼ cup fresh parsley, chopped
- 2 tbsp butter
- Grated kefalotyri or Parmesan cheese for garnish
Prepare the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8–10 minutes until bright red. Remove and let cool. Once cool, crack open the shells and extract the meat. Cut into chunks and set aside. Reserve the shells to make a simple lobster stock if desired.
Cook the Pasta
In a separate large pot, bring water to a boil with a pinch of salt. Cook the spaghetti until al dente (about 8–9 minutes), then drain and set aside. Drizzle the pasta with a little olive oil to prevent sticking.
Prepare the Sauce
Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent (~3 minutes). Add the garlic, cooking for another 30 seconds until fragrant. Pour in the white wine, stirring for 1–2 minutes until reduced. Stir in the tomato paste, crushed tomatoes, sugar, oregano, red pepper flakes, salt, and black pepper. Add the lobster stock (or seafood broth) and let the sauce simmer for 10 minutes, allowing the flavors to meld.
Combine the Lobster & Pasta
Gently add the lobster meat to the sauce and cook for 2–3 minutes, just to warm through. Toss in the butter and stir until melted, giving the sauce a velvety texture. Add the cooked spaghetti, tossing everything together to coat the pasta evenly in the sauce. Adjust seasoning if necessary.
Serve & Garnish
Plate the lobster pasta in serving bowls, placing some lobster pieces on top for presentation. Sprinkle with chopped parsley and grated kefalotyri or Parmesan cheese. Serve hot with a side of crusty bread and a glass of chilled white wine.
Tips:
Choose Fresh Lobster
🟢If possible, use fresh live lobster for the best taste and texture. Frozen lobster tails can be used as an alternative but may lack the same depth of flavor.
Enhance the Sauce with Lobster Stock
🟢Simmer the reserved lobster shells in water with bay leaves, garlic, and onion to create a flavorful stock. This will add extra depth to the sauce.
Do Not Overcook the Lobster
🟢Lobster meat becomes tough and rubbery when overcooked. Keep it tender by adding it to the sauce at the very end.