In Greek: αστακός βραστός, say: ah-stah-KOHS vrah-STOHS
The lobster generally available in Greece is the spiny lobster – which has no claws – but this recipe for boiled lobster can be made with all varieties. The recipe is easy, simple, and quick.
To serve as the main event, calculate one lobster per person.
Cook Time: 13 minutes
Total Time: 13 minutes
- 1 lobster, about 1 1/2 pounds
- 1-2 tablespoons of sea salt
- 1 small or half of one bay leaf
- 1/4 cup of wine vinegar
FOR THE LATHOLEMONO
- juice of 2 lemons (approximately 4 tablespoons)
- 1/2 cup of extra virgin olive oil
Add plenty of water to cover the lobster generously, salt, bay leaf, and vinegar to a large pot and bring to a boil. Add lobster and boil for 15-16 minutes.
Remove from water with tongs.
Break the lobster or cut in half and place on a plate. Serve hot or cold.
Just before serving, whisk the oil and lemon juice together and place in a small bowl on the table.
Yield: one serving of boiled lobster
To increase the quantity:
- Use about 2 1/2 tablespoons of vinegar for each pound of lobster, max. 1 cup of vinegar.
- Cook time is about 8-10 minutes per pound.