Ingredients:

  • 340 g / 12 oz Short pasta (e.g., Cavatappi, Elbow Macaroni)
  • 450 g / 1 lb Cooked Lobster Meat, chopped into 2.5 cm / 1-inch pieces
  • 1 Tbsp (15 ml) Olive Oil
  • 6 Tbsp (85 g) Unsalted Butter (divided)
  • 1 Large Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/2 cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 6 Tbsp (45 g) All-Purpose Flour (plain flour)
  • 4 cups (960 ml) Whole Milk, warmed
  • 1 tsp (5 ml) English Mustard Powder (or Dijon Mustard)
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 tsp Kosher Salt (plus more for pasta water)
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 cup (115 g) Sharp White Cheddar Cheese, grated
  • 1 cup (115 g) Gruyère Cheese, grated
  • 1/2 cup (60 g) Parmesan Cheese, finely grated
  • 1 cup (80 g) Panko Breadcrumbs
  • 3 Tbsp (45 g) Unsalted Butter, melted
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat the oven to 200°C / 400°F. Grease a 9x13-inch (3-quart) baking dish and set aside. Ensure all cheeses are grated and the lobster is cut into uniform pieces.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente, which should be 1-2 minutes less than the package directions.
  3. Drain the pasta immediately. Toss lightly with 1 Tbsp of olive oil to prevent sticking. Set aside.
  4. In a heavy-bottomed saucepan, melt 2 Tbsp of the butter over medium heat. Add the minced shallot and cook until softened and translucent (about 3 minutes). Add the garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let the wine simmer vigorously until it has reduced by half (about 2-3 minutes). This deglazes the pan.
  6. Reduce the heat to medium-low. Add the remaining 4 Tbsp of butter. Once melted, whisk in the flour until a smooth paste (the roux) forms. Cook the roux gently for 2 minutes, stirring constantly, until it smells slightly nutty.
  7. Gradually whisk in the warm milk, adding only about 1 cup at a time. Ensure each addition is fully incorporated and smooth before adding the next portion to prevent lumps.
  8. Bring the sauce to a gentle simmer (do not boil aggressively) and cook, stirring occasionally, until it visibly thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat.
  9. Stir in the mustard powder, nutmeg, salt, and pepper. Add the grated cheeses (Cheddar, Gruyère, Parmesan) handful by handful, stirring until the sauce is completely smooth and velvety. Taste and adjust seasoning as needed.
  10. Gently fold the cooked pasta and the chopped lobster meat into the finished cheese sauce until everything is evenly coated. Be careful not to break up the lobster pieces.
  11. Pour the mixture into the prepared baking dish, leveling the surface with a spatula.
  12. Prepare the topping: In a small bowl, combine the panko breadcrumbs, melted butter, and chopped parsley. Toss to coat evenly.
  13. Sprinkle the buttery panko mixture evenly over the mac and cheese. Bake for 20-25 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling around the edges.
  14. Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.