Our first year anniversary is coming up (June 1st!), so perhaps that is conjuring themes of romance and memories of our honeymoon.
One of the best moments of our honeymoon had to be sitting at Sunset Taverna, dining by the bay (three feet from it) in Santorini, Greece, and enjoying the best lobster pasta dish either of us ever had.
Today, in a new supermarket in Flushing, we saw an absolutely beautiful, three pound lobster. I went to pet it and it jumped into my arms (not literally, but it was super active). And it was only $6.99 per pound… we had to have it!
Jessica asked me to make dinner, as work has been keeping her very busy. I’m not the biggest fan of steamed lobster, I find it rather boring, and the first thing that came to mind was “our” dish, let’s call it “Santorini Lobster”.
Well, I didn’t quite nail the exact dish, but I made something super delicious. Normally I wouldn’t post an attempt unless it came out correctly, but this was so good, that it doesn’t matter that it wasn’t the same as the original. Make this. However, at the end of this post, I’ll post a few notes for next time, that should move it closer to the original.
Santorini Lobster – Attempt 1
~makes two huge, or three normal portions
Ingredients
- 3 lb. Cold Water Lobster or 2 lb. Spiny Lobster
- 1 large Yellow Onion, sliced
- 5 tbsp. Extra Virgin Olive Oil, divided
- 1.5 tbsp. Minced Garlic
- 1 large Orange, supremed and juiced
- 1/2 tsp. Red Pepper Flakes
- 5 Plum Tomatoes, crushed
- 1 tsp. Oregano
- 2 tbsp. White Wine Vinegar
- Kosher Salt
- Black Pepper
- 1/2 lb. Thin Spaghetti, boiled in well salted water
Instructions
1. Kill lobster (push knife through back of head, behind eyes), cut off tail and slice every other section, remove claws (if cold water) and crack open, separate arms; reserve in a bowl. If there is any fat or roe, keep separate.
2. In a large saute pan, with high sides, heat 3 tbsp. of olive oil over medium heat. Add onions and a good pinch of salt. Cook until onions are browning and soft, about six minutes. Add garlic and red pepper flakes.
3. Add lobster to pan and cover, cook about three minutes. Turn lobster pieces, cover, and cook another three minutes. Remove lobster back to bowl, except the head; try to keep onions in the pan. If there is roe or fat add to pan. Deglaze with vinegar and orange juice. Add orange segments, tomatoes, oregano, and black pepper. Cook about three minutes.
4. Remove head from sauce, return other lobster to sauce, add pasta, add remaining olive oil, add additional salt, toss together. Taste for seasoning and plate.
Now that you know how to make “attempt 1”, here are some tips for next time, a.k.a. attempt 2:
- Add scallion whites
- Add orange zest
- Add thin orange slices that still have skin on
- Plate with thin orange slices
- Try to use a lobster stock, if available
Mmmm… we can’t wait until next time!
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Aww! How cool you recreated your anniversary meal–and even improved on it!
awww.. anniversaries 🙂
what a huge lobster! it definitely looks delicious. I can’t wait for my trip to Boston later this April to feast on these crustaceans.
Indeed, what a lovely & large lobster! Your lobster dish looks fabulous!!!! Yum!
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Looks great. My GF and I are also huge fans of Sunset.
I’d consider one other thing with that pasta. Include some butter in the sauce, cause I’m pretty sure Sunset does.
Oh, and one other thing. I believe the original has dill in it.
N1120A thanks for the ideas! Have you been there recently? I hope we get to go back one day!!
Hi Jessica,
Been there the last 4 summers and will be back in July/August. We go to Sunset at least once a trip, but usually get their amazing fish. We did the spaghetti this year and liked it quite a bit.
I actually made an easier version of this with the Argentine Red Shrimp from Trader Joe’s, and it came out really well
N1120A I am so envious! I’d love to go to Santorini again! I haven’t tried the Argentine Red Shrimp from Trader Joe’s (it’s not conveniently located for me anymore). I wonder if it’s similar to the Patagonion Red Shrimp from Fresh Direct.
We are in Santorini now…we had the amazing lobster at Sunset last night…this recipe attempt sounds good…I do believe there is fennel ( not dill)in this dish (Ouzo perhaps) didn’t taste any oregano and do agree that a good lobster or shrimp stock would be perfect. Well, have to roll over now and get some sun and get ready for tonight’s feast.
so jealous Carol…enjoy =)
I want to get back to you regarding a cooking lesson i had in Crete after Santorini. The executive chef at the Blue Palace and I made a very similar dish with very different flavors- there is a secret to the pasta- they par-boil it till very al dente and then put it in with the juices of the lobster et al, cover it and let it finish…adds alot more flavor to the pasta…
Ooh Thanks Carol! We will definitely try that!
Our guy Panos sent us there. He said they use ouzo and orange juice
Thanks Patty! We’ll have to try making it again!!