Ingredients:

  • 1.5 lbs cold water lobster tails, shells removed and meat chopped into 1 inch chunks
  • 6 tbsp unsalted grass fed butter, divided
  • 1 tsp lemon zest
  • 1 clove garlic, smashed
  • 1 lb cavatappi pasta
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 12 oz extra sharp white cheddar, freshly grated
  • 0.5 tsp dry mustard
  • 0.25 tsp nutmeg
  • 0.5 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Boil a large pot of salted water and cook 1 lb cavatappi for 2 minutes less than the package directions. Note: The pasta will finish cooking in the cheese sauce.
  2. While the pasta boils, remove the 1.5 lbs of lobster meat from the shells and chop into 1 inch chunks.
  3. In a skillet, melt 3 tbsp of butter over medium heat. Add the smashed garlic clove and 1 tsp lemon zest.
  4. Sauté the lobster chunks for 2-3 minutes until barely opaque and fragrant. Remove from heat and set aside (discard the garlic clove).
  5. In the same pot used for the pasta (wiped dry), melt the remaining 3 tbsp of butter over medium low heat.
  6. Whisk in 1/4 cup flour and cook for 1-2 minutes until it smells like toasted shortbread.
  7. Gradually pour in 3 cups of room temperature whole milk, whisking constantly.
  8. Increase heat slightly and simmer until the sauce thickens enough to coat a spoon.
  9. Turn off the heat. Stir in 12 oz grated white cheddar, 0.5 tsp salt, 0.25 tsp white pepper, dry mustard, nutmeg, and smoked paprika.
  10. Fold the cooked pasta and the buttery lobster chunks into the cheese sauce.
  11. Transfer the mixture to a baking dish.
  12. Combine 1/2 cup panko with 1 tbsp chopped parsley and sprinkle over the top.
  13. Bake at 180°C (350°F) for 20-25 minutes until the sauce is bubbling and the top is golden brown.