Lobster and Shrimp Pastitsio
Presented by Yianni’s Taverna & The Euro Lounge
- 1–1 1/2 lbs. chopped cooked lobster meat, tails, and claws
- 6 cooked shrimp (U16–20 size), chopped
- 2 T butter
- 2 T olive oil
- 1/2 cup diced red onions
- 1/4 cup chopped yellow onions
- 1 clove garlic, minced
- 1/4 cup chopped celery
- 1/4 cup white wine
- 1 T tomato paste
- 2 plum tomatoes, chopped
- Salt and pepper to taste
- 2 cups cooked small penne pasta
- 1/2 lb. butter
- 3 T flour
- 6 cups whole milk
- 1/2 cup grated Kefalograviera cheese
- Pinch of ground nutmeg
Lightly sauté lobster and shrimp in butter and olive oil with onions, garlic and celery. Pour wine into pan and reduce the liquid by half. Stir tomato paste and chopped tomatoes into pan and season with salt and pepper. Place pasta in an 8-x-8″ baking pan (or make individual portions by dividing into 4 small round tins). Place seafood mixture into baking dish and cover completely with béchamel sauce. Bake at 375°F for 12 to 15 minutes. Allow to rest 5 minutes before serving.
For the béchamel sauce: Over medium heat, melt butter and stir in flour for a smooth paste. Gradually whisk in milk. When sauce starts to thicken, stir in cheese and nutmeg.
This makes a generous amount of sauce and not all may be needed in the casserole. However, leftovers can be used in a wide variety of dishes. Just keep it refrigerated.