Lobster, usually the European spiny lobster. Most are caught in the Aegean: the islands of Fourni and Alonissos are famous for them, although most get sent to the market in Athens. The classic recipe, invented in the 1960s, is lobster pasta, αστακομακαρονάδα (astakomakaronada), made with onions, garlic, fennel, tomatoes, basil, parsley, brandy and white wine.
Another kind of lobster, often served with pasta, is the rarer koloktipa.
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