Ingredients:

  • 1.5 lbs (680g) fresh lobster meat, cut into 1 inch chunks
  • 1 lb (450g) Cavatappi or Cellentani pasta
  • 2 tbsp (28g) unsalted butter for poaching
  • 4 tbsp (56g) high-quality European-style butter
  • 1/4 cup (30g) all purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1 cup (240ml) heavy cream
  • 2 cups (200g) Gruyère cheese, freshly grated
  • 1.5 cups (150g) sharp white cheddar, freshly grated
  • 1 cup (100g) Fontina cheese, freshly grated
  • 0.5 tsp smoked paprika
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 1 cup (60g) panko breadcrumbs
  • 0.25 cup (25g) Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, minced
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Boil the 1 lb (450g) of cavatappi in salted water for 2 minutes less than the package directions. It should be firm to the bite. Drain and set aside.
  2. In a separate skillet, melt 2 tbsp (28g) of butter and poach the 1.5 lbs (680g) of lobster chunks for about 3 minutes until the meat turns opaque and pearly.
  3. In your large pot, melt the 4 tbsp (56g) of butter over medium heat. Whisk in the 1/4 cup (30g) of flour and cook for 1 minute. Watch for the mixture to bubble and smell slightly nutty.
  4. Slowly pour in the 3 cups (710ml) of warm milk and 1 cup (240ml) of heavy cream, whisking constantly. Note: Warming the milk prevents the flour from seizing into lumps.
  5. Once the sauce thickens enough to coat the back of a spoon, turn off the heat. Fold in the Gruyère, cheddar, and Fontina until the sauce is shining and completely smooth. Stir in the paprika, nutmeg, salt, and white pepper. Add the pasta and lobster, stirring gently so you don't break the seafood.
  6. Mix the 1 cup (60g) of panko with 0.25 cup (25g) of Parmesan, parsley, and 2 tbsp (28g) of melted butter. Transfer the mac to a baking dish and cover with the crumbs. Bake at 375°F (190°C) for 30 minutes until the edges are bubbling and the top is deeply golden.