Delicious lobster pasta
The island of Skyros is famous for its lobsters and even more for its exceptional astakomakaronada -- lobster pasta.
1 lobster, 1 ½ kg approximately
2 onions, grated
1 bunch of dill
1½ kg of tomatoes, grated or, 2 tins of chopped tomatoes
1/2 cup of oil
1/2 glass of brandy
½ kg of No 6 spaghetti
- Grate or chop tomatoes
- Grate onions
- Wash the lobster well and cut into rounds before cooking. The lobster should be fresh.
- Cut into the horizontal membranes that are present between gaps in the shell, at the joints.
- Cut the head in half, lengthwise.
1. Heat the oil in a saucepan. When hot, but not smoking, add the onion to soften, but do not brown. Add the tomatoes and mix.
2. Next, add a cup of water, salt and pepper, and allow the sauce to thicken. Once the sauce has reduced, add the lobster and the brandy.
3. Turn the lobster carefully so as not to break it up. Allow to simmer over low heat for 20 – 30 minutes, approximately.
4. In another pan, bring water to the boil with 2-3 tablespoons of oil.
5. As soon as it boils, add ½ kg of No 6 spaghetti, and stir so as to prevent sticking. Cook until just al dente. Do not strain.
6. Transfer the spaghetti to the lobster straight from the saucepan.
7. The water with the pasta is necessary for this recipe. Once all the pasta has been added, increase the heat.
8. Add the dill, finely chopped, stir carefully into the other ingredients, and simmer slowly for about 10 minutes.
9. Turn off the cooker, shake the pan, and leave for a further 5 minutes.
10. Arrange on a serving platter and serve. If desired, some grated parmesan can be sprinkled on top.