Lobster Pastitsio
- 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
- 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.
- Heat 2 tablespoons oil in a large skillet.
- Add onion and the minced garlic and saute 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.
- 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.
- 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.
salt, penne, extravirgin olive oil, onion, garlic, tomatoes, tomato paste, pastis, oregano, mint leaves, basil, ground black pepper, parmesan, lobsters, bread crumbs, eggs, grapeseed oil
Taken from cooking.nytimes.com/recipes/1014909 (may not work)