Lobster Pastitsio with Truffle Béchamel

Preheat oven to 375°F (190°C).

Cook bucatini pasta according to package directions until al dente. Drain and set aside.

While pasta cooks, gently poach the lobster meat in melted butter until just cooked through. Remove lobster and set aside. Reserve the butter.

In a saucepan, melt the reserved lobster butter. Whisk in flour and cook for 1 minute to create a roux.

Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.

Remove from heat and stir in nutmeg, truffle oil, and half of the Kefalotyri cheese. Season with salt and pepper.

In a separate bowl, whisk eggs and remaining Kefalotyri cheese.

In a pan, sauté the chopped onion in olive oil until translucent. Deglaze with white wine and let it reduce slightly.

Combine the cooked pasta with the sautéed onion and egg mixture. Toss gently.

In a baking dish, layer half of the pasta mixture, then the butter-poached lobster, and top with the remaining pasta.

Pour the truffle béchamel sauce evenly over the pasta.

Sprinkle with Parmesan cheese.

Bake for 30-40 minutes, or until golden brown and bubbly.

Let cool slightly before serving. Enjoy!