Lobster on spinach and noodles base with saffron sauce

The perfect gourmed combination of seafood, special tastes as spinach and saffron and ordinary noodles.

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2 large lobsters
1 tsp of olive oil
2 spoons of ouzo
½ mug of white wine

For the base
2 kg of spinach
2 spoons of olive oil
200 gr noodles boiled in salted water
6 spoonfuls of grated Kasseri cheese

For the sauce
2 fresh onions finely chopped
1 medium onion finely chopped
1 mug of white wine
1 dosage of saffron
2 spoons of olive oil
1 spoon of corn flour
salt, pepper


  • Wash the spinach and keep only the leaves.
  • Sauté the spinach leaves in oil for 2-3 minutes. Leave to strain.
  • Mix the noodles with the cheese.
  • Put a little spinach in individual molds and cover with 2-3 spoonfuls of noodles. Put spinach over the top again.
  • Clean the lobsters and remove their flesh.
  • Rinse the shell and claws to remove whatever is left from cleaning the lobster and boil in a liter of water together with the fresh onions, dried onions, wine and thyme for 15 minutes.
  • Pour through a thin sieve.
  • Add saffron and boil slowly for about an hour.
  • Finally, add olive oil, salt and pepper and thicken slightly with the corn flour.
  • Cut the lobster into small pieces.
  • Sauté in a little olive oil, sprinkle salt and pepper and add the ouzo. Light up and deglaze with wine. Leave over strong heat for another 5 minutes.
  •  Mix the lobster with the sauce. Turn moulds upside down and serve the lobster on spinach base.
  • Garnish with a few shreds of saffron.





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