I have missed you, and I hope all my friends are looking forward to having a wonderful summer.
Here is a treat—one of my best recipes for Astakomakaronada.
Astakomakaronada is lobster pasta, and it’s a Greek gourmet affair! Now that the season is right, it’s the perfect time to indulge in this wonderful dish.
I love lobster, and, you might say, who doesn’t? Well, my husband! He gladly takes me to the lobster pound, and he’ll pick the biggest lobster for me, but he is much happier having just a chicken fillet…
.New England is the place to be when it’s lobster season. We like to go there for a long weekend and, by the time we leave, I can’t even say the word “lobster,” I’ve had so much! I get my “fix” of lobster for a good long while, and my husband is happy, too, to see me get back to eating like a normal person, with a knife and fork!
For the friends who don’t know what a lobster pound is: It’s a very big restaurant with live lobsters in a large pool by the entrance. You get to choose the lobster you like, they weigh the lobster, and you pay by the pound. By the time you go in, sit at your table, and put your gear on (the all-important plastic lobster bib!) the lobster is ready…
And I have so much fun!!!
There are many ways to enjoy lobster, but I love Astakomakaronada, lobster with pasta in a rich garlic tomato sauce—it’s delicious!
You can use either fresh or frozen lobster. If you use fresh, place your lobster in a pan with plenty of cold water and time the cooking from when it starts to boil. Five to seven minutes is plenty for a good-sized lobster. If you prefer to use frozen lobster, defrost it in your refrigerator for a few hours for a better taste.
Here is my recipe for Astakomakaronada:
- 2 lobsters cooked in plenty of cool water (save the water to cook the pasta)
- ½ cup olive oil
- 1 onion diced
- 4 cloves of garlic, crushed
- 1 bunch of parsley, minced
- 4 juicy plum tomatoes diced
- 1 tablespoon of tomato paste diluted in ½ cup lobster water
- 2 cups of wine white or red
- Salt, pepper, pepper flakes, and a little sugar
In a pan, heat the oil and sauté the onion, garlic, and parsley for a few minutes
Add the tomatoes and the tomato paste.
Deglaze with the wine and season your sauce.
Cook for a few minutes.
Place your cooked lobster in the sauce, add your cooked pasta, and mix well, and there you have it: perfect Astakomakaronada for two.
Grated cheese is optional.
Please keep in touch. I love to hear your thoughts and, if you like my newsletters, please share them with your family and friends: Have an amazing summer! [email protected]
From LITSA with love!
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