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Homarus gammarus, Palinurus elephas

The European spiny lobster. Most are caught in the Aegean: the islands of Fourní and Alónissos are famous for them, although most get sent to the market in Athens.

The classic Greek recipe, invented in the 1960s, is lobster pasta, αστακομακαρονάδα (astakomakaronáda), made with onions, garlic, fennel, tomatoes, basil, parsley, brandy and white wine.

Another kind of lobster, often served with pasta, is the rarer koloktipa.

Fish and Seafood

Text © Dana Facaros

Image by Min's, GNU Free Documentation License