1 lb. pre-cooked lobster, roughly chopped: (3) 5 oz. tails, see note below
1 lb. cavatappi pasta (or twist pasta)
1/4 c. butter
1/4 c. unbleached all-purpose white flour
2 1/2 c. whole milk
pinch nutmeg
kosher salt
freshly ground black pepper
1-1/2 c. shredded white cheddar
1 c. shredded Fontina cheese
1/2 c. freshly grated Parmesan, divided
1/2 c. Panko breadcrumbs
ΒΌ c. grated parmesan cheese
2 tbsp. extra-virgin olive oil or unsalted butter, melted
1/4 c. freshly chopped parsley, for garnish
salt and pepper to taste
In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
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, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
Remove pan from heat and stir in white cheddar, fontina, and Parmesan cheese; whisk until smooth. Fold in pasta and lobster and transfer into a greased 9 x 13-inch baking dish or 2-1/2 qt. casserole dish.
In a medium bowl, combine topping ingredients and sprinkle over pasta. Season with salt and pepper.
Bake at 350 degrees until bubbly and golden, about 20-25 minutes.
Serves 6 to 8