For a year now, I’ve had more time on my hands to pay attention to the things I’ve let slip by. One of those things has been to share recipes on this site as I used to before I got busy with Greek Supper Clubs, catering and cooking classes.

Today’s recipe is from a dish I served three years ago at a seafood themed Supper Club. A creamy kritharaki (orzo with lemon) and a decadent broiled lobster tail on top with brown butter.

The orzo will be reminiscent of a kritharotto (Greek orzo cooked like risotto) but without the fussy technique; the orzo is simmered in a stock/milk combo that becomes creamy without the use of cream. How? The starches in the pasta is our thickener.

Some savoury onion, a little white wine, lemon zest and juice and don’t forget that lobster tail!

Creamy Lemon Kritharaki with Lobster

(serves 4)

4 lobster tails (if frozen – defrost overnight in the fridge)

extra-virgin olive oil

sea salt and fresh ground pepper

1 tsp. sweet paprika

4 Tbsp. unsalted butter

Lemon Kritharaki

1 1/2 cups orzo (Greek kritharaki preferred)

1/4 cup olive oil
1 medium onion, diced
2-3 cloves of garlic, smashed

1/4 cup dry white wine

1 1/2 cups hot warm milk

2 cups hot stock or water

sea salt and fresh ground pepper to taste

juice of 1/2 lemon (add more at end if you like it more tart)
zest of 1/2  lemon
lots of cracked black pepper
4 Tbsp. chopped fresh parsley or microgreens for garnish

1. Take your kitchen scissors and cut the top of the shell (lengthwise) to the tail. Slightly pull apart the shells and push up the tail meat from underneath to expose the meat from within the shell.
2. Place the lobster tails on a baking sheet and drizzle with olive oil, season with salt, pepper and paprika and set aside.
3. To make your kritharaki, place a medium sized pot on your stovetop over medium heat. Add the olive oil, onions and garlic and sweat for 5-6 minutes or until translucent.
4. Add the orzo and stir in and allow to toast for 2-3 minutes. Add the wine and stir-in. Deglaze by scraping up any bits stuck to the pot.
5. Add the milk, stock and bring up to a boil. Add salt, pepper and cover. Lower heat to below medium, stir occasionally while cooking for 12 minutes.
6. Meanwhile, preheat your oven to 500F. Place lobster tails on upper middle rack and broil for 5-10 minutes or until lobster meat is pink and opaque. Take out oven and place on stovetop where it will stay warm.
7. Place butter in a small pot and melt over medium heat. Watch for the butter to turn to a nut brown. Take off heat and pour over lobster tails.
8. To finish the kritharaki, add lemon zest, lemon juice and stir. Adjust flavour with salt and pepper.
9. Divide and plate, place a lobster tail on each portion, garnish with chopped parsley or micro greens and serve.

What is Kritharaki: It’s what Greeks call orzo as it resembles whole barley grains in shape. Buy your kritharaki from Serano Bakery.