1 - 10 of 10 Posts

greggd12

Active member
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?
 
  • Like
Reactions: Hash
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.
 
Last edited:
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.
 
  • Like
Reactions: seleanor
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.
 
  • Like
Reactions: seleanor
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
 
  • Like
Reactions: seleanor
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!
 
  • Like
Reactions: francescool
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 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.

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top