greek lobster | Great Food Forum

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Serving Size : 2 Preparation Time :0:00
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Amount Measure Ingredient — Preparation Method
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16 oz lobster
8 oz Orzo, Ditalini or other small pasta shape, uncooked
3 each tomatoes peeled, seeded and diced
3 tablespoon oregano, chopped
2 oz olive oil
6 oz Feta cheese crumbled
1 each onion, diced
3 each lemon juice
4 clove garlic clove, chopped

bring large pot of water to boil, kill lobsters. remove claws and tails from body. place claws and tails in water. Cook tails about 4 minutes and the claws for about 6 minutes. Remove from pot and shock in a bowl of ice water, save the water the loster was cooked in (set aside one cup, might need it) when cool enough to handle remove mat from the shells, dice and set aside.

Bring loster water back to a boil and cook lobster shells for at least 15 minutes, remove shells, and cook pasta in lobster water, drain and shock pasta (if using right a way don’t shock it), In a pan saute the onion and garlic till pale, add the tomatoes, cook 3 minutes more, add the lobster, cook till lobster is just done, and add pasta, feta, herbs and lemon juice. Cook till heated through. Using the saved lobster/pasta water if needed.

Note: my dad used to make this, he used 16/20 P&D shrimp, “da wife” doesn’t eat shrimp,
so I use lobster
NOTE: if you got a female lobster that has eggs, raw they will be a blackish/green in color, in for lack of a better word in a tube, some will be in the body. After you cook the tail and remove the meat, take the eggs, some will be red (cooked) and others will still be that blackish/green. In a small sauce pan, bring some water to a boil, and cook the eggs (the red and blackish green ones), till they turn red, drain and shock. Lay the eggs out ona cookie sheet, and in a VERY slow oven, dry them, once dry, run in blender, pour into a bowl and use for garnish, you now have “lobster dust”