Greek cuisine · Fish & Seafood

Astakos Vrastos (Boiled Lobster)

Lobster boiled in salted stock, halved lengthwise and served lukewarm with a whisked oil-lemon dressing.

Ingredients · for 4 servings

• 2 lobsters (about 600 g each)
• 3 tbsp coarse sea salt
• 1 onion
• 1 carrot
• 2 bay leaves
• 3 lemons
• 120 ml olive oil
• 1 bunch flat-leaf parsley
• 1 tsp Dijon mustard
• Salt, pepper

Instructions

1. Fill a very large pot with 4 l water, add the coarse sea salt, the halved onion, the carrot and the bay leaves and bring everything to a rolling boil for 10 min.
2. Lower the lobsters head-first into the boiling stock, cover with a lid and cook for 12–14 min depending on size – the shell must be deep red and the antennae easy to pull out.
3. Lift out the lobsters, drain for 10 min and let cool slightly so they can be broken down without risk of burns.
4. Halve lengthwise with a heavy knife, remove the stomach sac behind the eyes and crack the claws with the back of the knife.
5. For the ladolemono, whisk the juice of two lemons with the mustard, salt and pepper, then whisk in the olive oil in a thin stream until a creamy, pale yellow emulsion forms.
6. Lay the lobster halves cut-side up on a platter, generously drizzle with the dressing, sprinkle with chopped parsley and serve lukewarm with the third lemon cut into wedges.