Astakomakaronada –Greek lobster spaghetti

Name: Astakomakaronada –Greek lobster spaghetti
Total time: 4200 s
Yield: 2 - 4 people
Cuisine: British
Ingredients: 400-500 g whole cooked lobster; 250 g prawns; 500 g spaghetti; 2 tbsp olive oil sea salt; bouquet garni – I used bay leaves, oregano, dill, thyme; 2-3 bay leaves; large handful basil and parsley leaves; 1 white onion, grated or blitzed; 2 garlic cloves, finely chopped; 250 g cherry tomatoes; 150 ml passata; 150 ml white wine; 1 red chilli, finely diced; squeeze fresh lemon juice

Laura @FeelBetter

Milton Keynes, England

Historically a humble fisherman’s meal, nowadays Astakomakaronada (lobster pasta dish) is served at seaside tavernas across the Greek islands.

The clawless Mediterranean spiny lobster is slow cooked in a rich tomato, white wine, garlic and herb sauce and served over spaghetti. Often accompanied with a wild rocket or pea salad and crusty village bread to soak up the sauce.

The native European lobster is common around our coastline, especially in rocky areas around Cornwall, Norfolk, Firth of Forth and the Isle of Wight. Even though local, it is incredibly expensive (around £50) and something one only eats when feeling decadent. It is deep blue when alive and bright red when cooked and has a lush, robust flavour and a firm texture. Prawns are also caught off the Cornish coast and are prized for their sweet, delicate flavour.

I live in the very middle of England and there isn’t a fishmonger in this city but I’m determined to find the ingredients and make this delicious dish I ate on the beautiful island of Alonissos in Greece. I manage to find a small imported frozen lobster from Canada and frozen prawns from Greenland. The sauce is made with cherry tomatoes, passata, stock from the shells and finished with parsley and a squeeze of lemon.

Hailstones are falling from the grey October sky as I eat this dish but I smile to memories of the taverna and the vivid blue sky and warm sun overhead in the quaint old village of Chora in Alonissos. #october2027 #CookpadApron2026

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

1 hr 10 mins

2 - 4 people

400-500 gwhole cooked lobster
250 gprawns
500 gspaghetti
2 tbspolive oil sea salt
bouquet garni – I used bay leaves, oregano, dill, thyme
2-3bay leaves
large handful basil and parsley leaves
1white onion, grated or blitzed
2garlic cloves, finely chopped
250 gcherry tomatoes
150 mlpassata
150 mlwhite wine
1red chilli, finely diced
squeezefresh lemon juice

Saved

Steps

1 hr 10 mins

1

Stock: Remove the meat from the lobster, chop into bite-size pieces and set aside. Add the shell to a pan of boiling salted water, add a piece of lemon, half an onion and a bay leaf. Bring to the boil, cover and turn down the gas and boil for 45 minutes until have a flavourful stock. Strain, pressing down the shells to extract the maximum flavour.
2

Pasta: Bring a large pot of water to boil. Add salt and and cook the pasta until just shy of al dente. Drain the pasta, reserving a a small cup of pasta cooking water.
3

Sauce: While pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the onion and a pinch of salt and saute until it becomes soft and translucent, about 5 minutes, adding the garlic for the last minute. Deglaze the pan with white wine, scraping any brown bits off the bottom of the pan with a wooden spoon.
4

When the wine has reduced to virtually no liquid left, cut the cherry tomatoes in two and add along with 250 ml of the stock, chilli and cook for 5 minutes then add the bouquet garni, passata, parsley and basil stalks and half the leaves and cook over a medium heat for around 15 minutes. The tomatoes should burst and soften.
5

Add the lobster meat and prawns. Stir to combine, then add the pasta and a small amount of pasta water. Using tongs, toss the mixture together until the pasta is lightly coated with tomato sauce and pieces of lobster prawns. Add a little more stock/pasta water until the sauce is silky and thickens slightly. Remove the pasta from heat, add a squeeze of lemon juice and garnish with the remaining herb leaves, a pinch of sea salt and a drizzle of oil.
6

Enjoy