Lobster Pasta (Αστακομακαρονάδα)

Any Greek, be it in Greece or abroad will attest that they recall growing up and eating Misko brand pasta.

Misko began making pasta in 1927 in Pireaus by the Mihailidis and Konstantinis families. To this day, Misko is the pre-eminent maker of pasta in Greece.

I've begun using Misko more often as I've found the product more readily available in the international section of my local supermarket. Oh sure, I can also head down to Toronto's Greektown for it but I could literally walk to the supermarket and pick-up a few packages of Misko.

For those living in Canada, you can find Misko at the Loblaw Superstore in your neighborhood or at at most Greek food marts selling products imported from Greece.

The same holds true for those elsewhere. If you're looking for Greek ingredients...a good place to start is in the Greektown in your city or town. Ask them for Misko.

No Greektown where you live? Surely there are Greeks living there? Greeks are everywhere! Ask a Greek where they buy their ingredients and they'll be all too glad to share their source.

Still out of luck finding some Greek ingredients? The internet is your friend. Buying something like pasta is easy and non-perishable. Pasta transports well and you have no fear of receiving a damaged, expired or spoiled product.

Again, I'm using the Misko # 5 spaghetti, the type with the hollow middle. This is the traditional pasta Greeks serve most often and it's the one I usually see used when lobster pasta is served.

If you'll recall, I've mentioned Astakomakaronada (lobster pasta) in previous posts. The first time I saw this dish being served was on Mykonos and it appears to be on menus on most of the Greek islands and on menus of finer tavernas on the mainland.

This past summer, I saw Astakomakaronada being sold by the kilo...80-90 Euros a kilo!!! Boy am I glad I tried this simple yet succulent dish in the early days when Greece's national currency was the Drachma and splurging on meals like this were easier on the wallet.

Back here in Canada, we're blessed with Atlantic lobster, usually trapped off the shores of Nova Scotia and transported live to Toronto and imported around the world.

I've been finding very affordable live lobster and when I can get it at $6.99/lb., I have no guilt in enjoying the "bug of the sea"!

Here, I have for you the authentic recipe for a Greek Astomakaronada. Transport yourself to Greece and think of days spent on the beach and evenings watching the sunset and the moon rise while the warm Aegean breeze tickles your skin.

The taverna is alive, Greeks and tourists dining together, time stands still, no worries but where to lay on the beach and what to order the next day off the next taverna down the road's menu.

Lobster Pasta (Αστακομακαρονάδα)
1 serving

1 lobster 1 to 1 1/2lbs
1 handful of Misko #5 pasta
1 pad of butter
1 Tbsp. olive oil
1/3 cup diced red onions
1 large clove of garlic, minced
2 Tbsp. finely diced celery
2 Tbsp. finely diced carrots
1/2 cup plum tomatoes, pureed
OR 1 large ripe tomato, passed through grater
1 tsp. of tomato paste
1 small bay leaf
splash of dry white wine
splash of Metaxa (Greek brandy)
2 Tbsp. chopped fresh dill
pinch of ground cinnamon
salt and pepper to taste

1. Place a large pot of water on the stovetop and bring to a boil. When the water's boiling, add a good amount of salt, take your lobster out of the fridge (in the fridge they are asleep/dormant) and drop the lobster into the water, head first. Boil for 4 minutes and then blanche in cold water to stop the cooking process.
2. When the lobster is cool enough to handle, place a cutting board inside a baking tray so that when you cut the lobster up, you can reserve the lobster's juices. Tear the claws and knuckles off the body and then the tail. Cut the tail lengthwise in half (leave tail shell on, devein) and crack open the claws and knuckles to remove the meat. You may also use a rolling pin to extract the meat inside the walking legs. I also scoop out and use the roe if I'm lucky to have a female. Reserve any part of the shells that you like for garnish and pour the reserved juices of the lobster into a bowl.
3. Bring another pot of water to bowl and add salt. Add your Misko #5 pasta and cooking for 8-10 minutes.
4. In a sauce pan, add your butter and olive oil over medium heat and add your onions, garlic, carrot, celery and bay leaf and saute for about 5 minutes or until the onions are soft and translucent (do not burn). Add the tomato puree, tomato paste, reserved lobster juices and wine and bring to a boil and then reduce down to a simmer (medium-low heat). Simmer for 5-10 minutes or until you've achieved a thick, rich sauce.
5. Now add the Greek brandy and pieces of lobster into the sauce and stir to coat the lobster meat for a couple of minutes. Cover, take off the heat and keep warm. Adjust seasoning with salt and pepper and remove the bay leaf.
   
6. When your pasta is ready, drain and add to the lobster sauce along with your chopped fresh dill and pinch of ground cinnamon.
7. Carefully toss the the lobster and sauce to coat the pasta and serve immediately in a lobster bowl or platter. Drizzle with some extra-virgin olive oil and enjoy!
   

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