by LENA ABRAHAM

Too hard to find fresh lobster in your neck of the woods? Canned works too!

Yields: 8 servings

Total Time: 40 min.

Ingredients:

  • 1 lb. cavatappi
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • Pinch of nutmeg (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cup shredded white cheddar
  • 1 cup shredded fontina
  • 3/4 cup freshly grated Parmesan, divided
  • 1 lb. cooked lobster, roughly chopped
  • 1/2 cup Panko bread crunbs
  • 1 Tbsp extra-virgin olive oil
  • 1/4 cup freshly chopped parsley, for garnish

Directions:

  1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
  2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
  3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9″-x-13″ baking dish.
  4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.