Ingredients 800 gr lobster 4 tbsp olive oil 1 small onion, finely chopped 1 clov. garlic, crushed 50 ml ouzo 2 large fresh peeled and grated tomatoes (or canned) Salt Freshly ground pepper A little chopped parsley A little olive oil to finish 300 gr spaghetti or linguine Equipment Frying pan TAGS PASTA LOBSTER MAIN COURSES VALENTINE'S DAY SUMMER FOODS Ingredients 800 gr lobster 4 tbsp olive oil 1 small onion, finely chopped 1 clov. garlic, crushed 50 ml ouzo 2 large fresh peeled and grated tomatoes (or canned) Salt Freshly ground pepper A little chopped parsley A little olive oil to finish 300 gr spaghetti or linguine Instructions CLEANING THE LOBSTER With a sharp knife, lightly score the thick membrane that connects the head to the back of the lobster. Separate the head from the body by pulling it. Clean the head and keep the lobster roe. Remove the small sac with impurities. Score lengthwise the membrane on the lobster’s belly, detaching the fins and the thick membrane that connects the body to the belly. Carefully detach the body whole from the shell. The lobster flesh is translucent and resembles thick clear jelly. Lightly score the lobster’s back and remove the intestine by pulling it with your finger along the entire back. If the lobster is female and has eggs, add them to the sauce. These bright red eggs are exquisite and rare in flavor. SAUCE In a large deep pan, add the olive oil and sauté the lobster head and shells. Sear the shells very well for a few minutes until they turn red. Add the whole lobster body. Brown for 1 minute on each side until the translucent lobster flesh begins to turn opaque white. Add the chopped onion and whole garlic, sauté for 3 minutes until the onion glistens. Deglaze with ouzo. Let the alcohol evaporate for a few seconds. Remove the lobster body and keep it in a well-covered bowl. Add the tomato to the pan, cover, and simmer for 10 minutes. Season the sauce with salt and pepper. LOBSTER PASTA Meanwhile, boil the pasta in salted water, cooking it 2 minutes less than indicated on the package. Remove the lobster shells and head from the sauce and place them on a platter. Cut the sautéed lobster into medallions 1.5 cm thick. Return it to the sauce. Any juices left in the lobster bowl should also be added to the sauce. Using tongs, transfer the pasta directly from the pot to the lobster sauce, dripping pasta water. Toss with the tongs in circular motions and cook everything together over high heat for 1.5 to 2 minutes. At this stage, you may add a little olive oil. Adjust the salt and pepper, and sprinkle with chopped parsley. Place the cooked lobster back into its shell, line up all the medallions, and pour the lobster pasta onto the platter. Serve immediately, without delay. Tips If you can, choose a Greek lobster, bright red or, even better, kolokhtypa or boufos, considered superior in flavor. Fresh lobster can be kept in the fridge, in a deep container covered with a damp towel, for at most 1-2 days if very fresh, on the coldest shelf, usually at 2°C (35°F), above the vegetable drawers. Lobster requires minimal cooking to remain tender and not turn rubbery. If boiling it whole for lobster salad, allow 1 minute per 100 g of total weight. For example, a 1 kg whole lobster needs only 10 minutes of boiling. Remove immediately and let it cool before preparing the salad. For lobster pasta, cut lobster requires almost half the cooking time. Never boil a lobster first and then use it for sauce. That way, you lose all the flavor. Lobster should be cut raw, cleaned thoroughly, and placed directly in the pan to cook briefly, so it stays tender and delicious. Keep in mind that half or a little more of a lobster’s weight is its shell and head. From a 1 kg lobster, the meat yield is usually around 350-400 g, depending on how full it is. For a looser sauce, add a little water from the pasta. TAGS PASTA LOBSTER MAIN COURSES VALENTINE'S DAY SUMMER FOODS
