Piquant Lobster - The Best from Greece

Posted on: 09/Aug/2011 A sponge-divers’ recipe from Fotini-Chloe Attiti’s ‘Traditional Flavours’ Symi cookbook.

this book is currently only available in Greek. Recipe translated by the Symi Visitor team.

1 raw lobster, 1-1½ kilos
1 cup olive oil

2 cups tomato pulp

1 cup raki or ouzo

1 cup white wine

2 onions, chopped

Parsley

1 bay leaf

Pinch of mixed peppercorns (black, white, green and pink)

3-4 tablespoons unsalted butter

 

Clean the raw lobster over a plate, retaining its juices. Sautee the ingredients excluding the butter in a big casserole and add the lobster. Simmer for about 15 minutes or until done. Turn off heat and add the butter. Serve with rice pilaf or roast potatoes.

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