(4) cups cavatappi pasta (or any kind you have on hand)
(2) cups whole milk
(5) oz asiago cheese, shredded
(5) oz parmesan cheese, grated
(3) oz goat cheese
(¼) cup flour
(2) tsp dry mustard
(8) tbsp butter, divided into 6 tbsp for pasta and 2 tbsp for bread crumbs
(¼) cup dry white wine
(½) cup panko bread crumbs
(2) tsp old bay seasoning
directions.
Preheat oven to 375ºF
Heat two pots of water over high heat and bring to a boil
Cook pasta according to directions for al dente pasta (about 8 minutes) — don’t cook the pasta to the point where you would eat it, as it will finish cooking in the oven
Boil lobster tails for about 5 minutes, or until shells turn bright red, then allow to cool
When lobster tails have cooled, remove the lobster meat and chop into large chunks
Heat a large sauce pan or pot over medium heat and melt 6 tbsp of butter
Add flour to butter and whisk constantly for about 5 minutes, be careful not to let it burn
Next, add milk and dry mustard to roux and whisk for another 5 minutes until smooth and thickened
Reduce heat to low and add in cheese and wine, stirring to melt the cheese
Add salt and pepper to taste (about 1 tbsp salt and 1 tsp pepper, then go from there)
Add drained pasta and chopped lobster meat and stir until well combined
Pour lobster mac into greased baking dish
Melt remaining 2 tbsp butter
Combine panko bread crumbs, old bay seasoning and melted butter in a bowl
Evenly sprinkle bread crumb mixture over lobster mac
Bake lobster mac for about 20-25 minutes until breadcrumbs are golden brown