Entree: Greece – Cyclades – Αστακομακαρονάδα ➤ Astakomakaronáda (Cycladic lobster pasta in a tomato and ouzo sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 whole live lobsters, about 1 lb (450 g) each (approx. 2 lb / 900 g total)
- 12 oz (340 g) spaghetti or bucatini
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 garlic cloves, minced, about 9 g
- 1/2 cup (120 ml) ouzo or dry white wine
- 14 oz (400 g) canned crushed tomatoes (passata)
- 1 cup (240 ml) fish stock or water (use lobster shell broth if making)
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1/2 tsp (2.5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Prepare the lobster: bring a large pot of salted water to a rolling boil. Plunge the lobsters into the boiling water for 2 minutes to loosen shells, then remove. Using kitchen shears, split each lobster lengthwise; remove the tail and claw meat (reserve shells and bodies).
2. Make a quick lobster shell broth: in a medium saucepan combine reserved shells and bodies with 1 cup (240 ml) water, bring to a simmer and cook 12–15 minutes; strain and reserve 1 cup (240 ml) of shell broth, discarding shells.
3. Bring a large pot of salted water to boil and cook the 12 oz (340 g) spaghetti until just al dente according to package directions; reserve 1 cup (240 ml) pasta cooking water, drain, and set aside.
4. Meanwhile, heat 3 tbsp (45 ml) olive oil in a wide sauté pan over medium heat; add the chopped onion and sauté until translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
5. Stir in 1 tbsp (15 ml) tomato paste and cook 1–2 minutes, then deglaze with 1/2 cup (120 ml) ouzo or white wine, allowing alcohol to evaporate for 1–2 minutes.
6. Add 14 oz (400 g) crushed tomatoes, the reserved 1 cup (240 ml) lobster shell broth (or fish stock), bay leaf, and 1/2 tsp (2.5 g) oregano. Simmer the sauce gently for 10–12 minutes to meld flavors; season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper, adjusting to taste.
7. Add the lobster meat to the sauce and simmer just until heated through, 2–4 minutes (do not overcook). Remove bay leaf.
8. Toss the cooked spaghetti into the sauce, adding 1/2 cup (120 ml) reserved pasta water as needed to coat the pasta evenly. Stir in 2 tbsp (30 g) unsalted butter and 2 tbsp (8 g) chopped parsley for a glossy finish.
9. Serve immediately with lemon wedges on the side.