Greek Lobster Pasta

Hello everyone!

The dish for today is Greek Lobster Pasta.

Here the lobster is quite expensive so I had never tried a lobster.
Recently I found a cheap lobster and I decided to buy one to try cooking it.
Let's see how I cooked it...

Ingredients

• 700-800 g lobster, fresh or frozen
• 1 onion
• 1 clove of garlic
• 1 teaspoon granulated sugar
• 1 teaspoon chili flakes
• 1 tablespoon thyme
• 50 g cognac
• 1 chicken bouillon cube and 750 g water or 750 g chicken stock
• 400 g tomatoes, grated
• 70 ml olive oil
• 250 g spaghetti (I used Linguine)

Place a pot over high heat and let it get very hot.
Cut the onion into thick slices and thinly slice the garlic.
Add 1 tablespoon of olive oil to the hot pot along with the onion, garlic, chili flakes and sugar.
Stir and saute until the onions are nicely caramelized.
Add the thyme and stir with a wooden spoon.
Prepare the lobster.

Cut it in half and clean out any dirt. Crush the claws with a knife so that they can release their juice into the sauce.

Transfer to pot and saute for 1-2 minutes, on both sides.

Add the cognac. Wait a few minutes to allow the alcohol to evaporate and add the water and bouillon cube or stock.
Lower heat, cover pot with lid so that the water doesn’t evaporate and simmer for 8 minutes until the lobster is done.
When ready, remove lobster from pot and set aside.
To the pot, add the tomatos, thyme and 50 ml olive oil. Mix with a wooden spoon.
Add the pasta to the sauce, pepper and stir for 10 minutes, until they are cooked. In this way they will soak up all of the flavor of the lobster.

Use a spoon to help separate the flesh from the shell of the lobster but do not remove it. Cut off the claw and beat the large part with a knife to crack it open. Remove the small claw and pull out the flesh from the large claw.
Remove pot from heat and serve the lobster over the pasta along with fresh basil, pepper and some extra virgin olive oil.

For serving
2 tablespoons fresh basil
1 tablespoon olive oil
pepper
grated cheese (optional, for serving)

It was really tasty!!!
The recipe there is here.

Thank you for stopping by!
@nikoleondas