Lobster Pasta Greek Style "Astakomakaronada"
from https://food52.com/

Picture of Lobster Pasta from a restaurant in Santorini, Greece

This dish has become very popular around many parts of Greece. The Aegean Sea has small and very tasty lobsters and they are great with any type of fresh pasta! This dish represents Greek nouveau cuisine. —Julie Yefsi

There are a lot of recipes on the Internet for Lobster Pasta in Greece. One recipe I found used oranges in the sauce. This recipe uses brandy, and perhaps it was Metaxa. Another recipe uses 2 Tbsp. Metaxa along with a pinch of curry powder. Again another recipe has you cook the pasta until only al dente and finishes it in the pasta sauce which has lobster broth in it to give it flavor.

Metaxa is a Greek spirit dating back to the 1800s which combines various grapes into a completely different liqueur. This golden amber brandy has a mature fruit character revealing bitter orange blossom, roses and apricot notes. It s well balanced and warm with delightful peach, raisin and brioche flavors.

3 or 4 Lobsters depending on the size
Fresh Linguini Pasta
1 onion chopped
3-4 garlic cloves chopped
1/2 cup chopped fennel
4 medium tomatoes chopped
Fresh Basil
Fresh Parsley
Splash of Brandy
Some White Wine

Bring a big pot of water to boil and put your lobsters in head down and cover. Boil for about 10 minutes. The meat should be undercooked!

Remove lobsters from pot and let cool. Pass the water from the lobsters through a thin sieve and use one cup for the sauce and the rest to cook the pasta.

In the mean time heat some olive oil in a heavy pan and add the garlic and onions to sautee for 4-5 minutes. Add the fennel and cook for 3-4 more minutes.

Add the white wine and simmer. Add the chopped tomatoes and the saved cup of water from the lobsters. Let it simmer for at least 15 minutes. Add a splash of Brandy (Metaxa) and let evaporate for 1-2 minutes. Add your seasoning.

In the meantime cook and drain the pasta and clean the flesh from the cooled lobsters. Pull the legs off from the knuckles. Cut the tail from the inside from the neck down to the tail and if you want you can save the shell to serve the lobster flesh in it.

Through the lobster pieces in the sauce, add the chopped fresh herbs and toss well. Check your seasonings and you are ready to serve.