Ingredients:
- 1.5 lbs lobster meat, chopped into bite-sized chunks
- 8 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tsp fresh lemon juice
- 1/4 tsp smoked paprika
- 1 lb cavatappi pasta
- 1/4 cup all-purpose flour
- 3 cups whole milk, room temperature
- 1 cup heavy cream
- 8 oz sharp white cheddar, freshly grated
- 6 oz Gruyère, freshly grated
- 4 oz Fontina, freshly grated
- 1 tsp dry mustard powder
- 1/8 tsp ground nutmeg
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1 tbsp fresh parsley, chopped
- 1/4 cup grated parmesan cheese
Instructions:
- Bring a large pot of water to a rolling boil and add a generous handful of salt. Cook the 1 lb cavatappi pasta 2 minutes less than the package directions until it is firm to the bite. Drain and set aside.
- While the water boils, melt 2 tbsp of butter in a skillet and toss in the 1.5 lbs lobster meat with the 4 cloves of minced garlic. Sauté for 3 minutes until the lobster turns opaque and smells fragrant. Stir in the 1 tsp lemon juice and set the skillet aside.
- In your Dutch oven, melt the remaining 6 tbsp of butter over medium heat. Whisk in the 1/4 cup flour and cook for 1 minute until it smells slightly nutty but doesn't brown.
- Slowly pour in the 3 cups room temperature milk and 1 cup heavy cream, whisking constantly to avoid lumps. Continue cooking for about 5 minutes until the sauce is thick enough to coat the back of a spoon. Turn the heat to low.
- Stir the 1 tsp dry mustard, 1/4 tsp smoked paprika, and 1/8 tsp nutmeg into the cream base. Add the 8 oz white cheddar, 6 oz Gruyère, and 4 oz Fontina in handfuls, stirring until the sauce is completely smooth and glossy.
- Fold in the cooked pasta and the garlic lobster (including all those buttery juices from the pan). Pour the mixture into a greased baking dish.
- Mix the 1 cup panko, 2 tbsp melted butter, parsley, and 1/4 cup parmesan, then sprinkle over the top. Bake at 375°F for 25-30 minutes until the top is golden and the sauce is bubbling.