Ingredients:

  • 1.5 lb fresh lobster tails, chopped into 1-inch chunks
  • 1 lb cavatappi or large shell pasta
  • 7 tbsp unsalted European-style butter, divided
  • 2 cloves garlic, smashed
  • 1 tsp lemon zest
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 4 oz Neufchâtel cheese
  • 2 cups Gruyère cheese, shredded
  • 1 cup sharp white cheddar, shredded
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground nutmeg
  • 1 cup panko breadcrumbs
  • 2 tbsp fresh parsley, minced
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Boil pasta in heavily salted water for 2 minutes less than the package directions until slightly firm; drain and set aside.
  2. In a small skillet, melt 3 tablespoons of butter with smashed garlic. Add the 1.5 lb lobster chunks and 1 tsp lemon zest. Cook 3-4 mins until just opaque and pink. Remove from heat and set aside.
  3. In a large Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in flour for 2 minute to create a light roux.
  4. Slowly stream in warm milk, whisking constantly until the mixture thickens. Whisk in the Neufchâtel cheese, smoked paprika, nutmeg, salt, and white pepper until completely smooth.
  5. Reduce heat to low and fold in the shredded Gruyère and white cheddar, stirring until melted and emulsified.
  6. Gently fold the cooked pasta and butter-poached lobster into the cheese sauce until evenly coated.
  7. Transfer to a 9x13 inch baking dish. Combine panko, minced parsley, and 2 tablespoons of melted butter; sprinkle over the top.
  8. Bake for 15-20 minutes until the sauce is bubbling and the crust is golden brown.