Ingredients

For the Lobster:

• 1-1½ pounds cooked lobster meat, roughly chopped

• 2 tablespoons unsalted butter

• ½ teaspoon Cajun seasoning (optional)

For the Pasta and Cheese Sauce:

• 1 pound cavatappi, elbow macaroni, or corkscrew pasta

• 6 tablespoons unsalted butter, divided

• ¼ cup all-purpose flour

• 2½ cups whole milk

• 1 cup heavy cream

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder

• ½ teaspoon smoked paprika

• Pinch of grated nutmeg

• 12 ounces Gruyère cheese, freshly grated

• 8 ounces sharp cheddar cheese, freshly grated

• 1 cup shredded mozzarella or Havarti cheese

• ½ cup grated Parmesan cheese, divided

For the Topping:

• ⅓ cup panko breadcrumbs

• 2 tablespoons unsalted butter, melted

• Fresh parsley and chives for garnish

Instructions

Prepare the Lobster:

1. If using fresh lobster tails, preheat oven to 450°F. Cut lobster tails in half vertically, brush with melted butter and Cajun seasoning if using, then bake for 10 minutes until cooked through. Remove meat from shells and chop into large chunks. Lower oven temperature to 375°F.

Cook the Pasta:

2. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente, about 6-8 minutes. Drain and set aside.

Make the Cheese Sauce:

3. In a large saucepan, melt ¼ cup butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden brown, creating a roux.

4. Slowly add milk and heavy cream while whisking continuously to prevent lumps. Season with salt, pepper, garlic powder, onion powder, smoked paprika, and nutmeg.

5. Simmer for 2-3 minutes until sauce thickens slightly. Remove from heat and stir in most of the cheeses (reserve some for topping), whisking until smooth.

Assemble and Bake:

6. Gently fold cooked pasta and half of the lobster meat into the cheese sauce. Transfer mixture to a greased 9×13-inch baking dish.

7. Top with remaining lobster pieces and reserved cheeses, leaving some lobster visible. In a small bowl, mix melted butter with panko breadcrumbs and remaining Parmesan, then sprinkle over the top.

8. Bake at 375°F for 20-30 minutes until golden brown and bubbly. For extra browning, broil for 2-3 minutes at the end, watching carefully.

9. Let rest for 10 minutes before serving to allow the cheese to set. Garnish with fresh parsley and chives.

Pro Tips

Cheese Quality: Freshly grate your own cheese as pre-shredded varieties contain anti-caking agents that prevent smooth melting.

Lobster Preparation: If using pre-cooked lobster meat, keep it chilled until adding to prevent overcooking. The lobster will warm through during baking.

Make-Ahead Option: This dish can be assembled completely and refrigerated for up to 24 hours before baking. Add 10-15 minutes to the baking time if cooking from cold.