Ingredients:

  • 1 lb lobster tails, thawed
  • 1 tbsp unsalted butter, melted
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1 lb cavatappi pasta
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 8 oz sharp white cheddar, freshly grated
  • 8 oz Gruyere cheese, freshly grated
  • 4 oz Parmesan cheese, freshly grated
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place lobster tails in a steamer basket over boiling water. Steam for 5–7 minutes until the shells are bright red and the meat is opaque and white.
  2. Immediately plunge the tails into a bowl of ice water for 5 minutes to lock in moisture.
  3. Carefully remove the meat from the shells using kitchen shears and chop into bite-sized, 1-inch chunks.
  4. Toss the lobster chunks with melted butter, lemon juice, and salt; set aside.
  5. Cook the cavatappi pasta in salted boiling water for 2 minutes less than the package directions to ensure it remains al dente after baking.
  6. In a saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes until nutty but pale to create the roux.