Entree: Greece – Aegean Islands – Αστακομακαρονάδα ➤ Astakomakaronáda (Aegean-style lobster pasta in a fragrant tomato and herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 12 oz (340 g) long pasta (spaghetti or bucatini)
- 2 whole lobsters, approx. 1.25 lb (570 g) each, about 1 lb (450 g) cooked meat total (shells reserved)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 cloves garlic, about 0.3 oz (9 g), thinly sliced
- 1 medium shallot, about 2 oz (60 g), finely chopped
- 1/4 cup (60 ml) ouzo or dry white wine
- 14 oz (400 g) canned crushed tomatoes (or ripe tomatoes crushed)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) fish stock made with reserved shells (or light vegetable/seafood stock)
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (6 g) chopped fresh oregano (or 1 tbsp dried oregano)
- 1/4 cup (15 g) chopped fresh parsley
- Zest and juice of 1 lemon, about 1 tbsp (15 ml) juice
- 1 tsp (5 g) fine salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) grated Kefalotyri or Pecorino Romano cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Meanwhile, split the lobsters in half and remove the meat from claws and tails; reserve shells. Cut meat into large chunks and set aside.
2. In a saucepan, add lobster shells with 1 tbsp (15 ml) olive oil and toast briefly over medium heat, then add fish stock and simmer 10–12 minutes to make a light shell broth; strain and reserve the broth.
3. In a wide sauté pan heat remaining olive oil over medium heat. Add shallot and cook until soft, 3–4 minutes. Add garlic and cook 1 minute until fragrant.
4. Deglaze with ouzo (or wine) and let alcohol cook off about 1 minute. Stir in crushed tomatoes, tomato paste and 1 cup (240 ml) of the reserved shell broth. Simmer gently 8–10 minutes until sauce reduces slightly.
5. While sauce simmers, cook pasta in the boiling water until just shy of al dente, reserving 1 cup (240 ml) pasta cooking water, then drain.
6. Stir butter, oregano, lemon zest and juice into the tomato sauce. Add lobster meat to the sauce and warm through 2–3 minutes; do not overcook.
7. Add drained pasta to the pan with the sauce, tossing to combine. If needed, loosen with reserved pasta water 2–4 tbsp (30–60 ml) at a time until silky and well coated.
8. Finish with chopped parsley, salt and pepper to taste. Serve immediately with grated Kefalotyri or Pecorino at the table.