Lobster Mac and Cheese

Instructions

1. Prepare the lobster
   Bring a large pot of salted water to a boil. Add lobster tails and cook for 5-6 minutes until shells turn bright red. Remove and let cool slightly. Cut open shells and remove meat. Chop into 1-inch pieces and set aside.
2. Cook the pasta
   In the same pot of water, cook pasta according to package directions until al dente, about 8-9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
3. Make the cheese sauce
   In a large saucepan, melt 4 tablespoons butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the warm milk and cream, continuing to whisk until smooth. Cook for 5-7 minutes until sauce thickens enough to coat the back of a spoon.
4. Add the cheeses
   Reduce heat to low and add the grated cheddar and gruyère cheeses in handfuls, stirring until melted before adding more. Stir in the mascarpone cheese until fully incorporated. Add mustard powder, cayenne pepper, nutmeg, salt, and black pepper. If sauce is too thick, add a splash of the reserved pasta water.
5. Combine with pasta and lobster
   Fold the cooked pasta into the cheese sauce, ensuring all pieces are evenly coated. Gently fold in the lobster meat, being careful not to break it up too much. Transfer the mixture to a buttered 9x13-inch baking dish.
6. Prepare the topping
   In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter and chopped parsley. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
7. Bake to perfection
   Preheat oven to 375°F (190°C). Bake the mac and cheese for 25-30 minutes until the top is golden brown and the edges are bubbling. Let stand for 5 minutes before serving.