Astakomakaronada + Additional $25 Recipe
Lobster Pasta Athenian-style
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Cooking Water
Lobster & Seafood
Sauce Base
Athenian / Greek Flavors
Seasoning & Finishing
Method
Pasta & Cooking Water
- 1
Boil water and cook pasta
Bring 4 L of water to a rolling boil in a large pot. Add 1 tbs kosher salt. Cook pasta according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and keep warm.
Lobster & Seafood
- 2
Prepare lobster (if using live)
If using a live lobster, humanely dispatch and separate the tail and claws. Poach lobster meat briefly: bring a small pot of salted water to a simmer, add a tablespoon of olive oil, and poach lobster tail and claw meat 2–3 minutes until just opaque. Immediately transfer to an ice bath, then remove meat from shells and chop into large bite-size pieces. Reserve shells for sauce stock.
- 3
Use pre-cooked lobster
If using pre-cooked lobster meat, simply chop into large pieces and reserve the shells or back-fin pieces (or omit shells) for flavoring the sauce.
Sauce Base
- 4
Build lobster-infused base
In a large sauté pan or shallow Dutch oven over medium heat, add 2 tbs olive oil and 2 tbs butter. Add reserved lobster shells (or shrimp shells) and toast 2–3 minutes, stirring, until fragrant and slightly browned. Carefully pour in 1 cup dry white wine to deglaze the pan, scraping any brown bits; simmer 2 minutes to reduce slightly. Add 1 cup chicken or seafood stock and 1 tbs tomato paste, whisk to combine. Simmer gently 6–8 minutes to concentrate flavors. Strain the liquid into a bowl, pressing shells to extract juices, and return the strained liquid to the pan; discard shells.
- 5
- 6
Tomato and wine
Stir in the chopped tomatoes (or canned tomatoes) and 1 tbs tomato paste. Pour in the reserved strained lobster-wine-stock mixture and bring to a gentle simmer. Cook 8–10 minutes, breaking down tomatoes with a spoon, until sauce thickens slightly.
- 7
Finish sauce
Lower heat and stir in 1/2 cup heavy cream and 1 tbs fresh lemon juice. Add 1/2 tsp fish sauce or anchovy paste if using, crushed oregano, red pepper flakes (if using), 1 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes to integrate flavors. Taste and adjust seasoning.
Athenian / Greek Flavors
- 8
Add herbs and olives
Stir in the chopped dill and parsley, halved kalamata olives, and lemon zest. Allow the sauce to simmer 1–2 minutes so the herbs soften and flavors marry.
- 9
Add lobster meat
Gently fold in the chopped lobster meat and warm through about 1–2 minutes; avoid overcooking to keep meat tender. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water until the sauce reaches a silky consistency that will coat the pasta.
Finishing & Serving
- 10
Combine pasta and sauce
Add the drained pasta directly to the pan with the sauce. Toss gently over low heat for 1–2 minutes allowing the pasta to finish cooking and absorb sauce. If needed, add additional reserved pasta water 1–2 tbs at a time to reach desired consistency. Stir in 1 tbs butter for shine (optional).
- 11
