Ingredients:

  • 1 lb Cavatappi or Cellentani pasta
  • 1.5 lbs Cooked lobster meat (claws and knuckles), chopped into 1-inch chunks
  • 2 tbsp Unsalted butter, melted
  • 1/2 tsp Sea salt
  • 4 cups Whole milk, room temperature
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 8 oz Gruyère cheese, freshly shredded
  • 8 oz Sharp white cheddar, freshly shredded
  • 4 oz Fontina cheese, shredded
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Freshly grated nutmeg
  • Salt and white pepper to taste
  • 1 cup Panko breadcrumbs
  • 2 tbsp Unsalted butter, melted (for topping)
  • 1 tbsp Fresh parsley, finely chopped
  • 1/4 cup Grated Parmesan cheese

Instructions:

  1. Boil the pasta in heavily salted water until it is 2 minutes under al dente. It should still have a firm 'snap' in the center. Drain and toss with 2 tbsp of melted butter to prevent sticking.
  2. In a heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 2–3 minutes until it smells nutty and looks slightly pale-gold. Gradually pour in the room temperature milk, whisking constantly to ensure no lumps form. Simmer until the sauce is thick enough to coat the back of a spoon.
  3. Remove the sauce from the heat. Add the Gruyère, white cheddar, and Fontina in handfuls, stirring until completely smooth and glossy. Season with paprika, nutmeg, and white pepper. Fold in the prepared lobster chunks gently.
  4. Combine the cheesy lobster sauce with the cooked pasta. Transfer the mixture into a 9x13 inch ceramic baking dish. In a small bowl, toss panko, melted butter, parsley, and parmesan together, then sprinkle over the top. Bake at 375°F (190°C) for 15–20 minutes until the edges are bubbling vigorously and the topping is golden brown.