Astakomakaronada – A Taste of the Greek Islands in Every Bite
If there’s one dish that truly captures the spirit of the Greek islands, it’s Astakomakaronada. This stunning lobster pasta is often the centerpiece of long summer lunches at seaside tavernas, where the sea breeze carries the scent of salt and grilled seafood. It's elegant yet rustic, indulgent yet simple—proving that with the right ingredients, you don’t need to do much to create something unforgettable.
Whether you’re dining in a small fishing village or bringing a touch of the Aegean into your own kitchen, astakomakaronada is a celebration of fresh seafood and bold Mediterranean flavours.
Simple Ingredients, Big Flavors
This dish is built on just a few high-quality ingredients that come together to highlight the star of the show: fresh lobster. Using Australian lobsters or lobster tails, the meat is gently simmered in a rich tomato-based sauce with garlic, onion, fresh thyme, and a splash of dry white wine.
The wine is key—it enhances the natural sweetness of the lobster while adding a subtle acidity that brightens the dish. It’s no wonder white wine and seafood are such a classic pairing. A crisp Greek Assyrtiko or even a dry Australian white works beautifully here, both in the sauce and alongside your plate.
The sauce is left to simmer until it thickens slightly, letting all the flavours meld together. The lobster is added flesh-side down and gently poached in the sauce, soaking up its aromatics. Meanwhile, pasta of your choice—spaghetti, linguine, or even fettuccine—is cooked until al dente and stirred through the sauce, ready to carry every drop of that fragrant richness.
ASTAKOMAKARONADA - Lobster Pasta
Mary PolitisIngredients
- 2 Australian lobsters or lobster tails approx. 450g each
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 3 garlic cloves chopped
- ½ cup dry white wine
- 6 sprigs fresh thyme
- 700 g tomato passata
- 1 cup water
- Salt and pepper to taste
- Fresh chili optional
- 500 g pasta of your choice linguine is my favourite for this dish
Instructions
- In a deep pan, heat olive oil over medium-high heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and chili (if using) and cook for another 1–2 minutes.
- Pour in the white wine and allow it to simmer and reduce slightly for about 2 minutes.
- Add thyme, passata, water, salt, and pepper. Cover and cook on medium heat for about 20 minutes, until the sauce begins to thicken.
- Place lobsters in the sauce flesh side down. Spoon sauce over them, cover the pan again, and cook for around 15 minutes, or until lobsters are fully cooked (timing may vary depending on size).
- Meanwhile, cook pasta according to package instructions. Remove lobsters from the sauce, carefully remove the flesh from the shells, and chop into large chunks. Return half of the lobster meat to the sauce.
- Stir the cooked pasta into the sauce until well coated.
- Serve the pasta in a large dish, nestle the lobster shells on top, and fill them with the remaining lobster meat. Garnish with fresh thyme or parsley.