Recipe for Astakos me Ladolemono – Greek Lobster with Oil and Lemon
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Lobsters can be found throughout Greece, but they’re a little different than North American lobsters. However, this dish works with any type of lobster you can find.
Astakos me Ladolemono Recipe Ingredients:
- 1/4 cup wine vinegar
- 1 teaspoon salt
- 2 lobsters, 1 1/4 pounds or so each
- 1 recipe ladolemono
- 2 tablespoons fresh, chopped herbs (parsley, oregano, thyme, chives, etc)
Bring a large pot of water to a boil with the heat set on high. Once the water boils, add the vinegar and salt. Add the lobsters to the pot and bring the water to a boil once again over medium-high heat. When the water boils, set the heat on medium and cook the lobsters for an additional six minutes.
Drain the lobsters and blot the shells with a towel to get them dry. Remove the meat from the shells and set aside. Let the meat cool for about ten minutes and then chop it coarsely. Place in a serving platter.
Prepare the ladolemono according to the recipe. Pour it over the lobster and then sprinkle the fresh, chopped herbs over the meat. Serve immediately.
This post was written by GreekBoston.com