Ingredients:
- 1 lb lobster meat, claws and knuckles preferred, cut into 1-inch chunks
- 1 lb cavatappi or large elbow macaroni
- 2 tbsp unsalted butter
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 12 oz extra sharp white cheddar, freshly grated
- 3 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp ground nutmeg
- salt to taste
- white pepper to taste
- 1 cup panko breadcrumbs
- 4 slices thick-cut bacon, diced
- 2 tbsp fresh parsley, finely chopped
Instructions:
- Bring a large pot of salted water to a boil. Add the 1 lb cavatappi and cook for 2 minutes less than the package instructions until it has a firm 'snap' (al dente). Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium high heat. Add the 1 lb lobster chunks, smoked paprika, and garlic powder. Sear just until the lobster is opaque, then immediately remove the lobster and any juices to a bowl and set aside.
- In a large pot or Dutch oven, melt 4 tbsp unsalted butter. Whisk in the flour and cook for 2 minutes to create a roux, ensuring it does not brown.
- Slowly whisk in the whole milk and heavy cream. Simmer gently, whisking constantly, until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low. Stir in the Dijon mustard, nutmeg, salt, and white pepper. Gradually add the freshly grated white cheddar, stirring in small handfuls until the sauce is perfectly smooth and emulsified.
- In the same skillet used for the lobster, fry the 4 slices of diced bacon until crisp. Remove the bacon pieces but keep a small amount of fat in the pan. Toss the panko breadcrumbs in the bacon fat over medium heat until golden brown. Mix with the crispy bacon and parsley.
- Fold the cooked pasta and the seared lobster into the cheese sauce. Transfer the mixture to a baking dish.
- Top with the bacon-panko mixture. Bake at 375°F for 15-20 minutes until the sauce is bubbling and the topping is mahogany-colored and crisp.