Name: Spaghetti with Lobster in Light Tomato Sauce (Astakomakaronada)
Yield: Makes 6 to 8 servings
Cuisine: Greek
Ingredients: ⅔ cup olive oil; 1½ cups chopped ripe tomatoes or canned diced tomatoes with their juice; freshly ground black pepper; 1 cup dry white wine; 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; 1½ cups coarsely chopped onions; 5–6 garlic cloves, thinly sliced; About 3 cups fish stock or Chicken Stock; Salt; 3 tablespoons chopped fresh flat-leaf parsley; 1 pound spaghetti; 4 cups water; 2 2-pound live lobsters

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

I TRIED this dish for the first time in a taverna, in a remote seaside village on Kythera about six years ago. The cook would set aside a little of the tasty fish stock he used in the many fish soups served at lunch. At dinner, if he had taken a liking to you, he would offer you his signature dish, made with pasta which he cooked in the reserved stock. He stewed the lobster separately with onions and tomatoes and mixed it with the pasta at the last moment. It was delicious, but difficult to