The talented and multi-awarded Chef Sotiris Evangelou has been delighting with his mouth-watering repertoire in Greece and abroad for several years now. With an apprenticeship alongside the leading name of French cuisine, Alain Ducasse, and training at various hotels and restaurants in Monte Carlo, Provence, Paris and Hong Kong he now holds the position of Executive Chef at the Hotel Grande Bretagne. Chef Evangelou believes in authentic Greek cuisine using healthy and fresh raw materials, with a focus on outstanding taste. Based on his international and domestic experience, his creations reflect the richness and abundance of Greek gourmet products. His genuine enthusiasm and undeniable talent make his dishes a true delight.


Wash and clean the vegetables.
In a saucepan heat the lobster for 2-3 minutes with a bay leaf, a bit of onion, the celery, carrot and black peppercorns. Cut the lobster into 4 pieces.
Sauté some onion and the finely chopped garlic with a little olive oil in a saucepan. Once wilted, add the pasta and stir for 2 minutes. Pour in 50 ml of white wine. Once evaporated, pour in some lobster broth and stir constantly. Then add the lobster, some more broth and place the pan in the oven for about 15 minutes at 180 degrees Celsius.
Serve warm by placing the pasta and lobster on a dish. Top with some gruyere cheese flakes.

Wine Suggestion:
(from Certified Sommelier of Grande Bretagne Evangelos Psofidis)
The lobster and octopus with orzo pasta will pair great with a white wine made by Assyrtiko, the indigenous white grape of Santorini. White wines from Santorini are characterised by their refreshing, sharp acidity and high content of mineral and stony aromas. Since the lobster and octopus are not grilled it is much better to use an un-oaked example of Assyrtiko wine that will be more refreshing and with a lighter body.