Step-by-Step

Step 1: Cook the Pasta and Lobster

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.

2. If your lobster tails are raw, steam or boil them until the meat is opaque and tender—about 5–6 minutes. Cool slightly, then remove meat from shells and chop into bite-sized chunks.

Step 2: Make the Cheese Sauce

1. In a large saucepan or deep skillet, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for about 1–2 minutes to create a light roux.

2. Slowly whisk in the milk and heavy cream, making sure there are no lumps. Cook, stirring frequently, until the mixture thickens—about 5 minutes.

3. Lower the heat and stir in the cheddar, Gruyère, and half of the Parmesan. Mix until smooth and creamy. Add the Dijon mustard, smoked paprika, garlic powder, salt, pepper, and lemon juice. Stir to combine.

Step 3: Assemble and Bake

1. Preheat your oven to 375°F (190°C). In a large mixing bowl or directly in a greased 9×13-inch baking dish, combine the cooked pasta, cheese sauce, and lobster pieces. Fold gently to distribute the lobster evenly.

2. In a small bowl, mix the panko breadcrumbs with the olive oil or melted butter. Sprinkle the remaining Parmesan cheese over the top of the pasta, followed by the buttery panko topping.

3. Bake uncovered for 20–25 minutes, or until the top is golden brown and the cheese is bubbling. Let it rest for 5 minutes before serving. Garnish with chopped chives or parsley.