Ingredients:

  • 2 large lobster tails (approx. 12 oz / 340g), meat removed and chopped into 1-inch chunks
  • 0.5 lb large shrimp, peeled, deveined, and tails removed
  • 2 tbsp unsalted butter (for seafood)
  • 3 cloves garlic, minced
  • 1 tsp Old Bay seasoning
  • 1 lb Cavatappi pasta
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 0.25 cup all-purpose flour
  • 0.25 cup unsalted butter (for roux)
  • 2 cups Gruyère cheese, freshly shredded
  • 1 cup sharp white cheddar cheese, freshly shredded
  • 0.5 cup Fontina cheese, freshly shredded
  • 0.5 tsp ground nutmeg
  • 1 tsp dry mustard
  • 1 cup panko breadcrumbs
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp unsalted butter, melted (for topping)
  • Salt and black pepper to taste

Instructions:

  1. The Protein Flash-Sear: In an oven-safe skillet over medium-high heat, melt 2 tablespoons of butter. Sauté the shrimp, lobster chunks, garlic, and Old Bay for 90 seconds until the exterior is opaque but the center is slightly undercooked. Remove seafood and all buttery juices to a bowl and set aside.
  2. Pasta Preparation: Boil the Cavatappi in highly salted water. Drain the pasta 2 minutes before the package's 'al dente' time to ensure it doesn't get mushy during the bake.
  3. Create the Roux: In a large pot or the same skillet, melt 1/4 cup of butter. Whisk in the flour and cook for 1-2 minutes until bubbly and light golden.
  4. Build the Mornay Sauce: Gradually whisk in the room-temperature milk and heavy cream. Add the nutmeg, dry mustard, salt, and pepper. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. The Three-Cheese Melt: Remove the sauce from heat. Stir in the shredded Gruyère, sharp cheddar, and Fontina until completely smooth and emulsified.
  6. Combine: Fold the cooked pasta and the reserved seafood (including the garlic butter juices) into the cheese sauce until well coated.
  7. Topping: In a small bowl, mix panko breadcrumbs, grated Parmesan, 2 tablespoons of melted butter, and parsley.
  8. The Bake: Sprinkle the panko mixture over the pasta. Bake at 400°F (200°C) for 10-12 minutes until the topping is golden brown and the cheese is bubbling.