• (2) lobster tails, deveined
  • (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


  1. Preheat oven to 375ºF
  2. Heat two pots of water over high heat and bring to a boil
  3. 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
  4. Boil lobster tails for about 5 minutes, or until shells turn bright red, then allow to cool
  5. When lobster tails have cooled, remove the lobster meat and chop into large chunks
  6. Heat a large sauce pan or pot over medium heat and melt 6 tbsp of butter
  7. Add flour to butter and whisk constantly for about 5 minutes, be careful not to let it burn
  8. Next, add milk and dry mustard to roux and whisk for another 5 minutes until smooth and thickened
  9. Reduce heat to low and add in cheese and wine, stirring to melt the cheese
  10. Add salt and pepper to taste (about 1 tbsp salt and 1 tsp pepper, then go from there)
  11. Add drained pasta and chopped lobster meat and stir until well combined
  12. Pour lobster mac into greased baking dish
  13. Melt remaining 2 tbsp butter
  14. Combine panko bread crumbs, old bay seasoning and melted butter in a bowl
  15. Evenly sprinkle bread crumb mixture over lobster mac
  16. Bake lobster mac for about 20-25 minutes until breadcrumbs are golden brown