Lobster Pastitsio Recipes

LOBSTER PASTITSIO

Lobster Pastitsio image

Provided by Florence Fabricant

Categories dinner, casseroles, main course

Time 2h

Yield 6 servings

Number Of Ingredients 17

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

Steps:

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 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.
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.

Nutrition Facts : @context http, Calories 883, UnsaturatedFat 34 grams, Carbohydrate 56 grams, Fat 43 grams, Fiber 4 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 9 grams, TransFat 0 grams

NIKKI'S PERFECT PASTITSIO

Nikki's Perfect Pastitsio image

My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups uncooked penne pasta
2 tablespoons butter, melted
1 cup grated Parmesan cheese
1-1/2 pounds ground sirloin
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded Parmesan cheese, divided
BECHAMEL SAUCE:
1/2 cup butter, cubed
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
2 large eggs, beaten

Steps:

Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.

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