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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)

Instructions:

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.

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This post was written by GreekBoston.com