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.
![Northeastern US Lobster, Greek Recipe](https://www.greektastes.com/wp-content/uploads/2012/05/Northeastern-US-Lobster-Greek-Recipe.jpg)
Northeastern US Lobster, Greek Recipe
Cook Time: 13 minutes
Total Time: 13 minutes
Ingredients:
- 1 lobster, about 1 1/2 pounds
- water
- 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
Preparation:
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.