Ingredients:

  • 4 lobster tails (approx. 5-6 oz each), meat removed and chopped into 1-inch chunks
  • 8 tbsp unsalted butter, divided (2 tbsp for lobster, 4 tbsp for roux, 2 tbsp for crust)
  • 1/2 tsp smoked paprika
  • 1.25 tsp sea salt, divided
  • 1 lb cavatappi or large elbow macaroni
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 8 oz Gruyère cheese, freshly shredded
  • 8 oz sharp white cheddar, freshly shredded
  • 1 tsp garlic powder
  • 1/2 tsp ground nutmeg
  • 1 cup Panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Prepare the lobster: Use kitchen shears to remove meat from shells and chop into 1-inch chunks. In a skillet over medium heat, melt 2 tablespoons of butter. Toss lobster with smoked paprika and 1/4 tsp salt for 2 minutes until slightly translucent. Remove from heat and set aside.
  2. Boil the pasta: In a large pot of heavily salted water, cook the cavatappi for 2 minutes less than the package instructions (al dente). Drain and set aside.
  3. Make the roux: In a deep 12-inch oven-safe skillet or large pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant.
  4. Build the Mornay sauce: Gradually whisk in the warmed whole milk and heavy cream. Simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
  5. Incorporate cheese and spices: Remove from heat. Whisk in the shredded Gruyère, white cheddar, garlic powder, nutmeg, and remaining salt until the sauce is silken and smooth.
  6. Combine: Fold the cooked pasta and par-cooked lobster chunks into the cheese sauce until evenly coated.
  7. Add the topping: In a small bowl, mix Panko breadcrumbs, 2 tablespoons melted butter, parsley, and Parmesan. Sprinkle evenly over the mac and cheese.
  8. Bake: Place in a preheated oven at 350°F (180°C) for 20-25 minutes until the sauce is bubbly and the crust is a deep golden brown.