1 ½teaspoonseafood seasoning i.e. Old Bay or Seafood Magic
1teaspoongranulated garlic or garlic powder
½teaspoonsaltadjust to taste
¼teaspoonblack pepperadjust to taste
2ozchive and onion cream cheesesoftened
3cupsshredded sharp cheddar cheese
2cupsshredded monterey jack cheese
2tablespoongrated Parmesan cheese
1tablespoonchopped fresh Italian parsley
Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
Add the cooked pasta and lobster meat to a large mixing bowl. Set aside while you make the sauce.
Meanwhile: In a medium-size heavy bottomed saucepan melt ½ cup butter over medium heat.
To the melted butter add the flour, seafood seasoning, garlic, salt, black pepper and nutmeg. Mix until the flour has been absorbed by the butter stirring constantly. Gradually whisk in the milk. Whisk constantly to prevent clumping.
Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring occasionally to prevent sticking. (You can add additional ½ cup milk if needed to thin.)
Turn off the heat. Add cream cheese to the sauce. Stir until melted.
Toss together cheddar and monterey jack. Add 3 cups to sauce. Remove from the heat, stirring until melted. Pour cheese sauce over cavatappi and lobster, and mix until fully coated and the lobster is evenly distributed.
Pour ½ macaroni into baking dish. Sprinkle with 1 cup shredded cheese combo. Repeat with macaroni then top with the final 1 cup shredded cheese.
Topping: Melt the remaining 2 tablespoon of butter in a small microwave safe bowl.. Mix with panko bread crumbs, Parmesan cheese, and ¼ teaspoon seafood seasoning. (Add more or less to your taste) Sprinkle on top.
Place into the oven and bake for 35-40 minutes or until the top is golden and and the edges are bubbly.
Garnish with chopped parsley just before serving.
Please note: Each brand of seafood seasoning contains differing amounts of sodium. Adjust the amount of salt in this recipe based on the type of seafood seasoning used.
To make your own lobster for this recipe: Once cooked and cooled remove the lobster from the shell and chop for this recipe.
Thaw frozen lobster tails and skewer them through the middle to prevent them from curling.
Bring a large deep soup pot of water to a rolling boil. Season with 2-3 tablespoons sea salt.
Add 2 tablespoons butter per lobster tail.
Lower heat to medium-high and drop the tails into the water. Boil for 4-6 minutes depending on the size. (A 6 ounce lobster tail will take around 5 minutes)
Test to be sure they're done, if they need more time simply drop them back into the boiling water.
Once cooked, immediately submerge in ice water to stop cooking.
Serve with melted butter and lemon wedges on the side.