How to make it

  • Preheat oven to 350º. Place racks in middle of oven.
  • Grease a 13” x 9: baking pan with butter.
  • Cook pasta al dente. Drain and put aside.
  • Add 4 T butter to a large pot over medium heat until the butter shimmers.
  • Add the shallots and garlic; sauté until translucent.
  • Season with salt and pepper, to taste.
  • Add the tomato paste and flour and stir to toast about 3-4 minutes.
  • Add the white wine and reduce by half about 2 minutes.
  • Slowly add the cream, whisking well to remove any lumps.
  • Add paprika, cayenne and bay leaf.
  • Bring cream up to a simmer and turn the heat to low. Let mixture reduce until the cream is thick and can coat a spoon, about 5 – 10 minutes.
  • When thickened, remove the bay leaf.
  • Stir in the grated cheeses, a handful at a time, combining well after each addition.
  • Add the chopped lobster meat to the sauce and stir well.
  • Add the pasta and stir gently until well mixed
  • Pour into a greased baking dish and sprinkle with the Panko crumbs and parsley.
  • Bake for 25 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.
  • Sprinkle individual servings with parsley.

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