Lobster Pastitsio Recipes

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

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.

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.,