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Astakomacaronada

Greek Spaghetti with Lobster

• 1 large lobster

• Water

• 1 large onion, chopped

• 2 TBS fresh parsley, chopped

• 4 cloves of garlic, peeled & minced

• 1 can (14-1/2 oz.) chopped or diced tomatoes (keep and use liquid)

• 1/4 C white wine

• 1/4 C olive oil

• 1/4 C white wine

• 1 TBS tomato paste

• Salt & black pepper to taste

• 1/2 pkg. spaghetti pasta

• Butter

Bring a large pot half filled with water to a boil; add whole lobster. Cook for about thirty minutes. Remove lobster from pot with tongs; do not drain water. Crack open lobster and remove meat from shell; cut lobster meat into small pieces. In a large skillet over medium heat, cook onions, parsley and garlic for about five minutes, stirring frequently. Add lobster pieces, can of chopped tomatoes, white wine and tomato paste. Add salt and black pepper to taste; stir. Re-heat lobster water; when water comes to a boil, add spaghetti and cook according to package directions. Drain pasta and return to cooking pot; add butter to pasta and stir. Pour lobster and sauce over the pasta; mix well. Serve hot.

*Recipe Source: Kalofagas (Greek Food & Beyond).

Related Links:

• Food Fare Culinary Collection: Greek Culinaria

• Global Seafood Cookbook

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