Astakomakaronada ( Greek Lobster Pasta)

Astakomakaronada ( Greek Lobster Pasta)

Print Recipe
Serves: 2 Cooking Time: 30 min


  • 2 lobster tails
  • 10 oz dried pasta
  • 1 can chopped tomatoes
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 2-3 tbsp of Mihoko's vegan butter ( or regular grass fed butter)
  • 2 tbsp dried chives
  • 2 oz freshly grated gaveria cheese ( or feta)
  • fresh black pepper



Your lobsters are probably frozen so make sure to defrost them before hand. Once they are defrosted, use sharp kitchen shears to gently cut the top of the shell and use your fingers to take the tail meat out of the shell ( leave the last little bit near the fin attached). Place the meat on top of the shell and again using your hands, pull out the vein that runs along the middle . Gently rinse off and pat dry then onto a baking sheet.


You'll set the broiler on your oven to high and wait while you make the pasta.


Bring a large pot of heavily salted water to a boil and add in your pasta. Cook per manufacturers instructions ( 8- 10 minutes) and drain. Add to a bowl with 1 tbsp of butter while you make the sauce.


In the same pot you used for the pasta empty out the can of tomatoes and add a bay leaf. At this point you'll place in your lobster tails in the oven with 1/2 tbsp of butter on top of each and set the timer for 7 minutes. Take them out as soon as the 7 minutes are up. While you wait for those 7 minutes, you will be finishing the sauce. Add the tomato paste and stir. Remove the bay leave and add a tbsp of the garlic flavored oil then add in the pasta.


Serve the pasta in flat bowls, adding 1 tsp of dried chives and 1 oz of the grated cheese, fresh pepper, and top directly with the lobster tail and additional butter if desired. Serve and enjoy.


For picky eaters or people who dont appreciate a whole lobster tail chilling out on top of their pasta, you can remove the tails from the shells and roughly slice it before adding the lobster meat a top the pasta.

Thrive market has upped their game, so I ended up with a bunch of amazing wild caught seafood including some awesome lobster tails. Since my Greek husband loves pasta, he made a special request for this dish which is a very traditional way of consuming lobster in Greece. Any excuse to eat pasta! It is typically served with a linguine and a tomato sauce that is dripping with onions and garlic but since those two in particular are my FODMAP kryptonite, I avoid em like the plague. I happened to not have linguine on hand and replaced that with  had organic Italian pasta from my last trip to NYC so I made due with that. I would definitely recommend a longer pasta than what is photographed so you can really dig in and enjoy the juice that drips out of the lobster. The butter mixes perfectly with the broiled tails and the pasta just ensures it all soaked up. Salt is omitted, except for the cooking of the pasta, since both cheeses recommended in the recipe are pretty salt heavy.

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