• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 lobster
  • 50 ãñ. onions finely cut
  • 50 ãñ. Celery finely cut
  • 50 ãñ. Carrots finely cut
  • 1/2 tomato through the sieve
  • 20 ml cognac Metaxas 7*
  • 20 ml wine Chardonnay Katsarou
  • 10 ml olive oil
  • 20 ãñ. butter
  • Salt – pepper
  • Parsley finely chopped


  • Boil the lobster for 3-4 minutes.
  • Open in half and remove meat from inside the claws.
  • Sauté the onions, carrot, celery in olive oil and add the lobster and its meat, face down, sauté for a little longer; then pour the cognac and wine and cover the pan.
  • Remove the lid after two minutes, add the tomato and butter, sprinkle black pepper.
  • Lift out the lobster and throw in the pan the linguini that has just been boiled; mix well until the sauce thickens.
  • Serve each plate, by cutting half the lobster into small pieces and placing it over the linguini.
  • Top with chopped parsley.

Categories: Dinner  Greek  Pasta  Shellfish 
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