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For the toasted panko topping:
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In a medium pan melt the butter over medium heat.
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Add the panko and stir constantly to toast.
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It happens quickly so dont walk away!
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Toast until golden brown.
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Add the grated garlic and cayenne to the pan and stir until fragrant, 30 seconds.
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Turn heat off and while still stirring add the parsley.
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Remove pan from heat and set aside.
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The breadcrumbs can be stored in an airtight container in your pantry for up to 2 weeks.
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For the lobster mac:
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In a large, heavy bottom pot over medium high heat melt the butter and olive oil together.
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Add the chopped lobster, stir and cook for 1-2 minutes.
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Remove the pot from the heat as soon as the lobster turns whiteyou do not want to overcook lobster!
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Remove lobster from the pot with a slotted spoon to a bowl, set aside.
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Put the pot back on the heat.
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Add the diced shallots to the pot and cook for 1 minute.
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Add the garlic and stir in until fragrant, 30 seconds.
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Whisk in flour and stir for 2 minutes until flour is slightly cooked and golden.
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Whisk in wine.
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Stir to deglaze the pan, scrapping any browned bits off the bottom of the pan.
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Cook for 2 minutes until wine is slightly reduced.
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Whisk in milk.
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Cook on medium high heat until milk is slightly thickened, about 4 minutes.
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Melt in all the shredded cheese.
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Stir in the nutmeg, cayenne, salt and pepper.
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Add the lobster back into the pot, juices and all from the bowl where the lobster was resting.
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Add the cooked and drained pasta and fold into the cheese sauce.
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Divide the lobster mac into bowls and top each bowl with toasted panko topping.
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Serve and enjoy!
