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GreekAuthentic Cuisine

Astakomacaronada

Serves 4 to 6 Entree seafood, Fish

Astakomacaronada

Astakomacaronada hails from the sun-drenched Aegean islands, where the sea's bounty meets the simplicity of home cooking. It is a dish often prepared during special occasions or festive gatherings, celebrating the union of land and sea. Here, olive oil flows freely, and salt is measured by the hand, while a lemon waits on the side, ready to add its zest to the mix.

The dish offers the sweet, tender essence of lobster mingling with the rich, tangy embrace of ripe tomatoes. The spaghetti absorbs these flavors, while garlic and parsley add depth and brightness. Each bite should evoke the salty breeze of the Aegean, with a balance of richness and lightness that is unmistakably Greek.

Ingredients

  • 1lobster — about 1 kg
  • 400 gspaghetti
  • 400 gtomatoes
  • 100 mlolive oil
  • 2 clovesgarlic
  • parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lobster. If it's live, place it in the freezer for 15 minutes to numb it. Then, using a sharp knife, split the lobster in half lengthwise. Remove the tomalley and any roe, and rinse the lobster under cold water to remove any grit. Pat it dry with a paper towel to ensure it sears properly later.
  2. In a large pot, bring salted water to a boil for the spaghetti. While waiting, heat 100 ml of olive oil in a large, deep skillet over medium heat. Add 2 cloves of finely chopped garlic and sauté until they are golden and fragrant, but not burnt, which will take about a minute. This will infuse the oil with flavor.
  3. Add 400 g of chopped tomatoes to the skillet. Stir them into the garlic and oil mixture, allowing the tomatoes to break down and release their juices. Cook until the tomatoes have softened and the mixture becomes a thick, fragrant sauce, which should take about 10 minutes. Season with fine sea salt and black pepper to taste.
  4. Place the lobster halves, cut side down, into the tomato sauce. Cover the skillet with a lid and let the lobster steam in the sauce. Cook until the lobster meat turns opaque and white, which indicates it is cooked through. This should take about 8-10 minutes, depending on the size of the lobster.
  5. While the lobster is cooking, add 400 g of spaghetti to the boiling water. Cook until al dente, following the package instructions for timing. Once cooked, drain the spaghetti, reserving a cup of the pasta water.
  6. Remove the lobster from the skillet and set aside. Add the drained spaghetti to the tomato sauce in the skillet. Toss the pasta in the sauce, adding reserved pasta water as needed to achieve a silky consistency. Taste and adjust seasoning with more salt and pepper if necessary.
  7. Return the lobster to the skillet, nestling it into the pasta. Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve immediately, ensuring each plate gets a portion of lobster and pasta, with lemon wedges on the side for squeezing over the top.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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