Greek Lobster Spaghetti (Astakomakaronada)
Αστακομακαρονάδα AstakomakaronadaSay it: ah-stah-koh-mah-kah-roh-NAH-thah
Astakomakaronada is Greece's celebration dish: whole lobster simmered in a garlicky tomato sauce, then tangled with long pasta that drinks up all the briny juices. It belongs to the Aegean islands — Skyros, Chios and Lesvos all claim a version — and is served at baptisms, namedays and summer taverna tables. The sauce is simple, sweet from ripe tomatoes and perfumed with ouzo, and the lobster stays tender because it finishes cooking in the pot with the spaghetti. It tastes of the sea and smells of anise and olive oil.
Greek Lobster Spaghetti (Astakomakaronada)
Αστακομακαρονάδα, Astakomakaronada
Pronounced ah-stah-koh-mah-kah-roh-NAH-thah
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the lobster and sauce
To finish
Method
If using live lobsters, chill them in the freezer for 15 minutes, then split each one lengthwise with a heavy knife through the head and body; keep the shells and any juices.
Warm the olive oil in a wide, deep pot over medium heat and cook the onion for 6–8 minutes, until soft and translucent but not browned. Add the garlic and cook 1 minute more, until fragrant.
Stir in the tomato paste and chili flakes and fry for 1 minute, until the paste darkens slightly, then pour in the ouzo and let it bubble away for 30 seconds.
Add the crushed tomatoes, water, bay leaf, salt, pepper and sugar. Simmer uncovered for 12–15 minutes, until the sauce thickens and the oil begins to separate at the edges.
Nestle the lobster halves cut-side down into the sauce, cover and cook over medium-low heat for 8–10 minutes, until the shells are bright red and the meat is white and opaque at the thickest point. Lift the lobster out and set aside, keeping the sauce in the pot.
Meanwhile, cook the spaghetti in well-salted boiling water for 2 minutes less than the package says, then drain, reserving 1 cup (240 ml) of the pasta water.
Add the spaghetti to the sauce and toss over medium heat for 2–3 minutes, until the strands are glossy and coated; loosen with splashes of pasta water if it looks dry.
Return the lobster to the pot to warm through for 1 minute, then scatter with parsley. Serve straight away in deep plates with lemon wedges on the side.
Regional variant: Island style with fresh tomato and saffron (Astakomakaronada me safrani)
On Chios and parts of the eastern Aegean, the canned tomatoes are replaced with 2 lb (900 g) of grated ripe fresh tomatoes, and a pinch of saffron threads is steeped in the ouzo before going into the pot. The sauce is cooked a little longer, about 20 minutes, to concentrate the fresh tomato, and the ouzo is often reduced by half before the tomatoes go in.
Cook's notes
- Pull the lobster out as soon as the meat turns opaque — it will keep cooking from residual heat while the pasta finishes.
- Undercook the spaghetti by 2 minutes; it absorbs sauce and finishes in the pot, which is what makes the dish taste of lobster all the way through.
- If you can buy lobster heads and shells only, simmer them in the sauce for 15 minutes and strain — the flavor is nearly as good with just tails.
Serve with
Lemon wedges, crusty bread for the sauce, and a chilled Assyrtiko or a small glass of ouzo.
Make ahead and storage
The tomato sauce can be made 1 day ahead and refrigerated; cook the lobster and pasta fresh just before serving.
