Basic Preparation

• Boil the Pasta: Bring a large pot of salted water to a boil. Add 1 lb of cavatappi and cook for 2 minutes less than package directions, until firm to the bite. Drain and set aside.
• Poach the Lobster: In a skillet, melt 2 tbsp of unsalted butter over medium heat. Add the lobster meat and poach for about 3 minutes until it turns opaque. Remove and set aside.
• Make the Roux: In a large pot, melt 4 tbsp of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour, stirring for 1 minute until lightly golden.
• Create the Sauce: Gradually add 3 cups of warm whole milk and 1 cup of heavy cream while whisking continuously. Cook until the sauce thickens and is smooth, approximately 6-8 minutes.
• Add the Cheeses: Stir in 1 cup each of freshly grated Gruyère, sharp white cheddar, and fontina cheeses, along with 1 tsp smoked paprika, and a pinch of ground nutmeg, salt, and white pepper. Ensure the mixture is completely smooth and creamy.
• Combine Ingredients: Gently fold in the cooked cavatappi and poached lobster into the cheese sauce until well-coated.
• Prepare the Topping: In a separate bowl, mix 1 cup panko breadcrumbs with 1/4 cup freshly grated parmesan, 2 tbsp melted butter, and optional fresh parsley. Combine until evenly coated.
• Bake: Transfer the lobster mac and cheese mixture to a baking dish. Evenly sprinkle the panko topping over the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 30 minutes or until the top is bubbling and golden brown.