By Tassia Dendrinou
Tassia’s Taverna, Fiskardo, Kefalonia


1 whole Lobster (1-1.3 kg)
2/3 cups of Olive Oil
3 Bay Leaves
800g Ripe Tomatoes
½ a Glass of Cognac
Basil Leaves
Fresh Parsley
800g Pasta
2 Medium Onions Finely Chopped
2/3 Cloves of Garlic Finely Chopped
1 small cup of Vinegar


  1. Fill a large saucepan with plenty of Water and add the Salt, Vinegar and 2 Bay leaves.
  2. When the water comes to the boil, add the Lobster and cook for 10 minutes. Remove the Lobster and reserve the cooking water.
  3. Heat the Oil and Sautee the Onion and Garlic.
  4. Add the Cognac, then the Tomatoes, Salt and Pepper and 1 Bay Leaf.
  5. Allow the sauce to thicken slightly and pour in the Water (3-4 Glasses) a little at a time as required during boiling (40 minutes).
  6. 10 minutes before turning off the heat, add the Lobster.
  7. Stir the Lobster into the sauce and finally add the Basil.
  8. Boil the Pasta in the Water having strained it first through a cloth, as the Lobster sometimes releases sand when boiled.
  9. The Pasta should be Al Dente. Drain, then mix with the sauce.
  10. Sprinkle with chopped Parsley and serve.