Shrimps/Lobster with Feta Cheese, Ouzo and Pasta (Astakomakaronada/Αστακομακαρονάδα)

Two years ago during summer, we visited Crete. We have many friends and relatives there and I consider it to be one of the most beautiful islands in Greece. While being there, we went one time to eat lobster. Lobster in Greece is quite expensive and it is something you don’t get to eat very often. Our friends took us to a small fish tavern hidden in a narrow street. Most of the customers were Greeks and only very few tourists.

We ate lobster and I can tell you this; I have eaten many times lobster in my life, but that was the most delicious one. It was like eating a sweet.

As I was craving summer a few days ago, my mind immediately went to that lobster and the shrimps we ate back then. So, I decided to buy some and cook them.

Now, at this point I have to make a confession. As much as I love eating lobster, I cannot possibly cook it alive. I know I sound a little hypocritical, but this is a reality for me. I cannot take a lobster alive and sink it in the boiling water, I just can’t. I prefer to just buy it frozen and very dead.

As soon as the lobsters and shrimps arrived at home, I was ready to cook them. It was a delicious dish with very Greek flavors like feta cheese and ouzo spirit. Now, I know that it may not be easy for you to find ouzo, but you can substitute with star anise, it gives the same flavor in your dish.

As I mentioned above, I bought two beautiful frozen lobsters and I only had to place them in boiling water for just 10 minutes.

I also took the shells out of the shrimps which were fresh.

In a pot I placed the shells of the shrimps and cooked them for about 15 minutes in medium heat.

Filter the water from the shells add tab water and cook the pasta according to your liking.

In a skillet pour couple of tbsp of olive oil in medium/high heat. Throw the onion and sauté. After 2 to 3 minutes throw the garlic and continue to sauté.

Pour the wine and continue to sauté until it evaporates.

Throw the tomato juice and concasse, the salt, the sugar and all the herbs. Let boil in medium/low heat for 15 minutes.

Add the milk and let cook for another fifteen minutes. Add the shrimps, the ouzo and parsley and cook for 5 minutes.

At this point you can either throw the pasta in the skillet with the sauce or serve separately. If you serve separately you must add to your pasta melted butter, so they won’t get stuck with each other.

Just before you serve the dishes, cut the feta cheese in quadrate pieces and add them to the sauce. Add the lobster as well and mix.

I am sending this to Presto Pasta Nights an event that celebrates its 4th year and is hosted this week by the person who inspired it, Ruth Daniels at Once Upon A Feast.