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greggd12

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Living in the United States, I'm a huge lobster fan. Especially when I'm celebrating, or have a little bit of extra cash to spend. But one thing that I've noticed is that I've never seen lobster on the menu in Greece. How come? I always have the impression that Greece is a very seafood oriented culture. Is lobster is not found in the Mediterranean? Or is there some other reason that lobster isn't a popular item on the menu?
 
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No, it's not, and I'm not sure why because there is lobster in Greece. My wife came to America 2 years ago and had never had lobster until I took here to get it.. When I lived in Greece (2006-2013), I never saw it on the menu, but then again, my family and I never went out to eat unless we wanted a gyros or souvlaki.
 
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I never realized that until you just said it! The only time I see lobster in Greece is on a rare occasion where its a seafood pasta. Strange...
 
When i travelled to Greece and went to athens mykonos Santorini and Mati . I was looking forward to a lobster but in all the hotels and restaurants i never found one.
 
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You can find lobster in Athens, I had it in a restaurant at Lykavittos near teleferik. a few restaurants in Santorini, we had it at Armeni in Oia. They normally charge you by the actual weight and it is not cheap.
You should find it in Mykonos too.
 
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Mediterranean lobster (different than Maine lobster, but delicious) is available in Greece. Whenever we visit Chania, the seaside taverna knows that we like it so they always advise us when they have gotten a haul. It is not necessarily found on a menu. 99FE120B-1BBA-4E7D-A8C6-A4CF7CFCA491.jpeg
 
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Mediterranean lobster (different than Maine lobster, but delicious) is available in Greece. Whenever we visit Chania, the seaside taverna knows that we like it so they always advise us when they have gotten a haul. It is not necessarily found on a menu. View attachment 974
This looks stunning, swimming in butter, lemon and oil just like I like it!
 
Living in the United States, I'm a huge lobster fan. Especially when I'm celebrating, or have a little bit of extra cash to spend. But one thing that I've noticed is that I've never seen lobster on the menu in Greece. How come? I always have the impression that Greece is a very seafood oriented culture. Is lobster is not found in the Mediterranean? Or is there some other reason that lobster isn't a popular item on the menu?
For sure there is lobsters in Greece and Mykonos...we used to go lobster fishing early mornings around 5am just behind Kalafatis...and lots of them too!!..A sensitive issue why it isn't on the menu because it must be served fresh caught on the same day, frozen tastes completely different, those who who eat lobsters know this... Also be prepared to have very deep pockets!!......Best way to eat lobsters in Greece to get there first....ask the local fishermen who deliver to the restaurants and Tavernas and even catch them freshly and deliver to be cooked..... off season they fly them in from Athens!!....Just look up TripAdvisor.... Kalley Mera!
 
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For sure there is lobsters in Greece and Mykonos...we used to go lobster fishing early mornings around 5am just behind Kalafatis...and lots of them too!!..A sensitive issue why it isn't on the menu because it must be served fresh caught on the same day, frozen tastes completely different, those who who eat lobsters know this... Also be prepared to have very deep pockets!!......Best way to eat lobsters in Greece to get there first....ask the local fishermen who deliver to the restaurants and Tavernas and even catch them freshly and deliver to be cooked..... off season they fly them in from Athens!!....Just look up TripAdvisor.... Kalley Mera!
So true, frozen lobster is just not the same
 
Living in the United States, I'm a huge lobster fan. Especially when I'm celebrating, or have a little bit of extra cash to spend. But one thing that I've noticed is that I've never seen lobster on the menu in Greece. How come? I always have the impression that Greece is a very seafood oriented culture. Is lobster is not found in the Mediterranean? Or is there some other reason that lobster isn't a popular item on the menu?
There are lobster in Greece, but they are different than the lobsters we know from the United States. I have seen it only occasionally on menus, but I have never actually tried it in Greece. I don't know why. You're right, it's not super common. I don't know why!

Here are is a link with the different lobsters available in Greece:

 

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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