Most of the Greek islands and sea resorts have their own version
for “astakomakaronada”.   This is one of the best!    This recipe was given to our daughter-in-law Yianna, by a food expert who lives in the medieval fortress-town of Monemvasia, where Yianna has a house.

YIANNA’S LOBSTER WITH SPAGHETTI

2 lobsters 1kg (2 lb) each, washed and halved lengthwise, intestine discarded, claws  

                                                                            and legs removed and reserved 

                                                                                                              

4 tbsp olive oil

2 large onions, finely chopped

2 garlic cloves, finely chopped

Salt and pepper

2 liqueur glasses brandy, heated

About 2 cups dry, white wine

1 kg (2 lb) ripe tomatoes, halved, deseeded and grated, the skins discarded

1 tsp or more sugar

1/8 tsp Cayenne pepper or a few drops hot pepper sauce, or 1 tsp hot red pepper flakes

½ kg (1 lb) spaghetti, boiled in salted water until hardly “al dente”, drizzled with    

                                                                                    olive oil, and kept hot 

1 tbsp or more, chopped parsley

          In a large saucepan, sauté the onion and garlic, in olive oil, until soft.   Remove, and set aside.

         Season the lobster halves and place them in the saucepan, the flesh touching the bottom of the pan.   Add the claws and legs, and cook briskly for about 5 minutes until the shells change colour.  Then pour in the hot brandy and ignite.  Add the wine, and simmer until the alcohol evaporates.  Then add the tomato, the sautéed onion and garlic, a pinch of salt and the Cayenne pepper or whatever pepper you decide to use.  Stir well, without disturbing and lobster halves, cover the saucepan and cook very gently for 20-25 minutes, shaking the saucepan occasionally.

          With a slotted spoon arrange all the lobster pieces on a heated dish.   Remove the meat from the lobster halves, cut in bite-sized pieces, and replace them into the shells.  Also crack the claws and legs, extract the meat, add them to the lobster shells and keep hot.

          Reduce the sauce until thick, taste for seasoning and correct with salt, pepper and sugar, if needed.  Sprinkle the lobster with a little sauce.  Add the spaghetti to the remaining sauce and simmer a few minutes more.

       Place the spaghetti on a heated platter, arranging the lobster halves on top.   Serve sprinkled with parsley and freshly ground black pepper.

(Serves 4-6)

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