📝 About This Recipe
Hailing from the sun-drenched islands of the Aegean, Astakomakaronada is the crown jewel of Greek coastal cuisine. This decadent dish marries the succulent, sweet meat of fresh lobster with a rich, aromatic tomato sauce infused with star anise and a splash of Ouzo. It is a celebration of the sea, traditionally served at seaside tavernas to mark special occasions with elegance and rustic charm.
🥗 Ingredients
The Lobster
- 2 pieces Fresh Whole Lobsters (about 600-700g each, cleaned)
- 2 tablespoons Sea Salt (for the boiling water)
The Aromatics & Sauce
- 1/2 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1 Red Onion (finely chopped)
- 3 pieces Garlic Cloves (thinly sliced)
- 1/4 cup Ouzo (for deglazing and anise aroma)
- 1/2 cup Dry White Wine (Assyrtiko or Sauvignon Blanc)
- 800 grams San Marzano Tomatoes (canned, crushed by hand)
- 1 tablespoon Tomato Paste (diluted in a little water)
- 1 piece Star Anise (whole)
- 1 teaspoon Dried Greek Oregano (high quality)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle kick)
The Pasta & Finish
- 500 grams Linguine or Spaghetti (bronze-cut preferred)
- 1/2 cup Fresh Parsley (finely chopped)
- 5-6 pieces Fresh Basil Leaves (torn)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Submerge the whole lobsters and cook for exactly 6-7 minutes. They should be bright red but slightly undercooked in the center.
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2
Remove lobsters and place them in an ice bath to stop the cooking process. Reserve 2 cups of the lobster boiling water—this is your 'liquid gold' stock.
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3
Once cool enough to handle, split the lobsters in half lengthwise. Remove the claws and crack them slightly. Remove the intestinal tract and the 'tomalley' (the green liver), though many Greeks keep the tomalley to stir into the sauce for extra depth.
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4
In a deep, wide skillet or Dutch oven, heat the olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
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5
Add the sliced garlic and chili flakes, cooking for another 1 minute until fragrant but not browned.
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6
Increase heat to high and add the lobster pieces (shell-on) to the pan. Sear for 2 minutes to infuse the oil with the flavor of the shells.
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7
Pour in the Ouzo and carefully ignite it with a long lighter (or let it bubble vigorously) until the alcohol evaporates. Add the white wine and let it reduce by half.
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8
Remove the lobster pieces from the pan and set aside on a plate to prevent overcooking the meat.
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9
To the pan, add the crushed tomatoes, tomato paste, star anise, oregano, and 1 cup of the reserved lobster water. Simmer on low-medium heat for 20 minutes until the sauce thickens and the flavors meld.
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10
While the sauce simmers, boil your pasta in the remaining lobster water (supplemented with more fresh water if needed) until 2 minutes before 'al dente'.
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11
Discard the star anise from the sauce. Return the lobster pieces to the skillet. Transfer the undercooked pasta directly into the sauce using tongs.
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12
Toss the pasta and lobster in the sauce for the final 2 minutes of cooking, adding a splash more lobster water if the sauce becomes too thick. This allows the pasta to absorb the seafood essence.
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13
Turn off the heat. Stir in the fresh parsley, basil, and a final drizzle of raw olive oil. Season with salt and pepper to taste.
💡 Chef's Tips
Use the lobster shells to your advantage; cooking them in the sauce is what provides the deep 'thalassina' (sea) flavor. Do not overcook the lobster in the initial boil; it will finish cooking in the tomato sauce. Always use a high-quality Ouzo; the anise notes are the signature of a true Greek Astakomakaronada. If you can't find fresh lobster, high-quality frozen lobster tails work well, but decrease the initial boil time to 4 minutes. Never rinse your pasta; the starch on the surface helps the luxurious sauce cling to every strand.
🍽️ Serving Suggestions
Pair with a chilled bottle of Assyrtiko from Santorini to complement the acidity and sweetness. Serve with a classic Horiatiki (Greek Salad) on the side for a refreshing crunch. Provide a side of crusty sourdough bread to mop up the remaining sauce (the 'papara'). Finish the meal with a light lemon sorbet or a slice of chilled watermelon. Serve in large, shallow bowls with the lobster claws placed prominently on top for a stunning presentation.