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1
Bring a pot of salted water to a boil, add penne and cook until al dente.
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2
Drain, transfer to a bowl and toss with 1 tablespoon olive oil.
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3
Cover.
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4
Heat 2 tablespoons oil in a large skillet.
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5
Add onion and the minced garlic and saute on low until soft.
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6
Add tomatoes, tomato paste and pastis and cook until thickened to a sauce.
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7
Stir in oregano, mint and basil.
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8
Add salt and pepper to taste.
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9
Fold 1 cup of the sauce into the pasta along with half the cheese.
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10
Dice lobster.
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11
Mix with rest of tomato sauce.
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12
Use 1 tablespoon olive oil to grease an 8- or 9-inch square baking dish.
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13
Dust with bread crumbs.
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14
Spread half the pasta in the dish, then the lobster mixture and then the rest of the pasta.
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15
Heat oven to 375 degrees.
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16
Turn on food processor and drop remaining garlic in through the feed tube.
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17
Add egg yolks, process briefly, then add remaining olive oil and the grapeseed oil in a thin stream.
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18
Mixture should thicken to a mayonnaise consistency.
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19
Season with salt and pepper.
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20
Beat egg whites until stiff and fold in mayonnaise.
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21
Fold in remaining cheese.
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22
Spread on top of casserole.
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23
Bake 25 to 30 minutes, until top is browned.
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24
Serve at once or let rest and serve later, reheated in the oven or at room temperature.
