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1
Melt the butter in large saucepan over medium-high heat.
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2
Whisk in the flour and cook for 1 minute.
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3
Add the hot stock, milk, and cream and whisk until the sauce begins to thicken.
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4
Cook for 5 minutes, whisking occasionally.
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5
Remove from the heat and whisk in the cheeses and season with salt and pepper.
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6
Add the parsley, thyme, tarragon, and pasta and stir until combined.
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7
Chop the lobster into bite-sized pieces and fold into the pasta.
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8
Divide into bowls.
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9
For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes.
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10
Heat the olive oil in a medium skillet over medium heat.
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11
Add the anchovies and stir a minute or 2 to warm through.
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12
Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp.
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13
Remove from the heat and stir in the parsley and lemon zest.
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14
Sprinkle generously over the pasta.
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15
Heat the oil in a large stockpot over medium heat.
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16
Add the shallots and cook until soft.
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17
Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened.
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18
Remove the mussels to a bowl for another use, and then strain the broth into a saucepan.
