How to Make Astakomakaronada (Skyros Lobster Pasta)

Fell in love with the island’s signature dish and want to bring a taste of Skyros home? Astakomakaronada, lobster pasta, is simpler than it looks. The secret is a fresh lobster, good tomatoes, and a light hand.

In short: To make astakomakaronada, gently cook onion and garlic in olive oil, add ripe tomato and a splash of wine, simmer the cut-up lobster in the sauce, then finish long pasta in the same pan so it drinks up the flavour. Serve at once. It feeds two generously. The full story of the dish is in our lobster-pasta guide.

Ingredients (serves 2)

• 1 fresh lobster (about 700g to 1kg)
• 350g spaghetti or bucatini
• 4 to 5 ripe tomatoes, grated, or a tin of good chopped tomatoes
• 1 onion, finely chopped
• 2 cloves garlic, sliced
• 60ml olive oil
• 100ml white wine
• A pinch of chilli, salt, pepper, and fresh parsley
• Optional: a little ouzo or brandy

Method

1. Prepare the lobster. Halve it lengthways (or cut into large pieces), keeping the shell on for flavour. Reserve any juices.
2. Build the base. Warm the olive oil in a wide pan and soften the onion and garlic gently, without colour. Add the wine and let it reduce for a minute.
3. Add the tomato. Stir in the grated tomato, chilli, salt and pepper, and simmer for 10 to 15 minutes until it thickens into a light, glossy sauce.
4. Cook the lobster in the sauce. Add the lobster pieces and any juices, cover, and simmer for 8 to 10 minutes, until the shells turn red and the flesh is just cooked. Lift the lobster out and keep warm.
5. Finish the pasta. Boil the spaghetti until almost done, then transfer it into the sauce with a little pasta water and toss for a minute or two so it absorbs the flavour.
6. Serve. Plate the pasta, arrange the lobster on top, scatter with parsley, and serve immediately, with the shells for everyone to work at.

Tips

• Freshness is everything. Use the freshest lobster you can; the dish lives or dies by it.
• Don’t overcook the lobster. A few minutes too long turns it rubbery.
• Keep the sauce light. It should coat the pasta, not drown it, letting the sweetness of the shellfish come through.

FAQ

What is astakomakaronada? Lobster cooked with long pasta in a light tomato sauce, the signature dish of Skyros. Read more in our guide to the dish.

How many does one lobster serve? A single lobster of around 700g to 1kg makes a generous astakomakaronada for two.

Can I use a different pasta? Spaghetti is traditional, but bucatini or linguine work well too.

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Part of Eat & Drink. Prefer to have it made for you by the sea? See the best tavernas or plan your trip.