Lobster Pastitsio

Name: Lobster Pastitsio
Total time: 2 h
Yield: 6 servings
Cuisine: greek
Ingredients: Salt; 12 ounces penne; 1/2 cup extra-virgin olive oil; 1 large onion, finely chopped; 5 cloves garlic, 3 minced, 2 left whole; 2 large tomatoes, peeled and chopped; 2 tablespoons tomato paste; 1/4 cup pastis; 1 teaspoon dried oregano; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped basil leaves; Ground black pepper; 1/2 cup grated Parmesan; 3 1 1/4-pound lobsters, boiled and shucked; 2 tablespoons dry bread crumbs; 2 eggs, separated; 1/2 cup grapeseed oil

By Florence Fabricant

Total Time: 2 hours
Rating: 3(49)
Comments: Read comments

Featured in: A Pale Pink Wine Conjures the Notion of a Greek Pastitsio

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Ingredients

Yield:6 servings

Salt
12ounces penne
½cup extra-virgin olive oil
1large onion, finely chopped
5cloves garlic, 3 minced, 2 left whole
2large tomatoes, peeled and chopped
2tablespoons tomato paste
¼cup pastis
1teaspoon dried oregano
2tablespoons chopped fresh mint leaves
2tablespoons chopped basil leaves
Ground black pepper
½cup grated Parmesan
31¼-pound lobsters, boiled and shucked
2tablespoons dry bread crumbs
2eggs, separated
½cup grapeseed oil

Ingredient Substitution Guide

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Preparation

Step 1
Bring a pot of salted water to a boil, add penne and cook until al dente. Drain, transfer to a bowl and toss with 1 tablespoon olive oil. Cover.
Step 2
Heat 2 tablespoons oil in a large skillet. Add onion and the minced garlic and sauté on low until soft. Add tomatoes, tomato paste and pastis and cook until thickened to a sauce. Stir in oregano, mint and basil. Add salt and pepper to taste. Fold 1 cup of the sauce into the pasta along with half the cheese. Dice lobster. Mix with rest of tomato sauce.
Step 3
Use 1 tablespoon olive oil to grease an 8- or 9-inch square baking dish. Dust with bread crumbs. Spread half the pasta in the dish, then the lobster mixture and then the rest of the pasta. Heat oven to 375 degrees.
Step 4
Turn on food processor and drop remaining garlic in through the feed tube. Add egg yolks, process briefly, then add remaining olive oil and the grapeseed oil in a thin stream. Mixture should thicken to a mayonnaise consistency. Season with salt and pepper. Beat egg whites until stiff and fold in mayonnaise. Fold in remaining cheese. Spread on top of casserole. Bake 25 to 30 minutes, until top is browned. Serve at once or let rest and serve later, reheated in the oven or at room temperature.