Astakos (Greek-style Lobster)

Name: Astakos (Greek-style Lobster)
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 420g Live Lobster, edible meat only; 4 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice, fresh; 1 clove of Garlic, finely minced; 1 tsp Oregano, dried; 1 tbsp Flat-Leaf Parsley, fresh, finely chopped; 1/4 tsp Sea Salt; 1/4 tsp Pepper (Black), freshly ground; 1 Lemon, cut into wedges

Astakos is a bright, Mediterranean take on lobster that highlights the sweet shellfish with garlicky olive oil, tangy lemon and fragrant oregano. Split and quickly grilled or broiled, the lobster is finished with a warm lemon-garlic sauce and a scatter of fresh parsley for a simple yet elegant dish worthy of a summer table.

Astakos is a bright, Mediterranean take on lobster that highlights the sweet shellfish with garlicky olive oil, tangy lemon and fr... Show more

Traditional Greek Recipe

Health Grade

C+ · Balanced

Time

35 min

Price

3,50 €

Calories

314 kcal

gluten free

low carb

keto

low sugar

Method

Chill the lobster

Place the live lobster in the freezer for 15 minutes to calm it and make it easier to handle. Set it on a tray or plate so it stays level, and use this time to get the rest of your ingredients ready.

Wash the produce

Rinse the flat-leaf parsley and lemon under cool water, then dry them very well with a clean towel or paper towels. Keeping both nice and dry helps the dressing stay bright and not watery.

Prep the aromatics

Finely mince the garlic, chop enough parsley to make 1 tablespoon, and cut the lemon into wedges for serving. Keep the garlic very fine so it blends smoothly into the sauce instead of standing out in sharp little bits.

Whisk the ladolemono

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic, dried oregano, parsley, sea salt, and black pepper until the mixture looks glossy and lightly emulsified. It should taste lively, lemony, and well seasoned.

Boil the lobster

Bring plenty of water to a rolling boil in a large lidded pot. Lower the lobster into the pot headfirst, cover, and boil for 8–10 minutes, until the shell is bright red and the thickest part of the tail meat is just opaque. Transfer it to a board or tray and let it rest for 5 minutes, until it is cool enough to handle but still warm.

Split the lobster

Using a sturdy chef's knife or kitchen shears, split the lobster lengthwise through the body and tail. Remove and discard the stomach sac behind the head and the dark intestinal vein running through the tail, then crack the claws if needed so they're easier to eat. Leave the meat in the shell for the best presentation and to catch the dressing.

Dress and serve

Arrange the lobster halves and claws on two plates or a serving platter. Whisk the ladolemono once more, then spoon it generously over the warm lobster so the meat and shells catch all that lemony, herby flavor. Serve right away with the lemon wedges on the side for squeezing.

Ingredients

Method

For 2 servings

Adjust servings

Lobster

420g Live Lobster, edible meat only

Ladolemono

4 tbsp Extra Virgin Olive Oil
2 tbsp Lemon Juice, fresh
1 clove of Garlic, finely minced
1 tsp Oregano, dried
1 tbsp Flat-Leaf Parsley, fresh, finely chopped
1/4 tsp Sea Salt
1/4 tsp Pepper (Black), freshly ground

To serve

1 Lemon, cut into wedges

Nutrition

Per Serving.

Calories

314 kcal

16% of Daily kcal

Protein

14 g

27% RDI

Fat

28 g

4g sat fat

Carbs

3.2 g

1% RDI

Sugar

0.6 g

1% RDI

Fiber

0.7 g

2% RDI

Salt

1.1 g

22% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.6 / 10

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