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1
Preheat the oven to 350 degrees F and adjust racks to the middle.
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2
Grease a 13 by 9-inch baking dish with butter.
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3
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente.
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4
Drain the pasta and reserve.
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5
Add 4 tablespoons butter to a large pot over medium heat.
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6
Once the butter shimmers, add the shallots and garlic and saute until translucent.
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7
Season with salt and pepper, to taste.
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8
Add the tomato paste and flour and stir to toast, about 3 to 4 minutes.
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9
Add the white wine and reduce, by half, about 2 minutes.
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10
Slowly add the cream, whisking well to remove any lumps.
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11
Add the paprika, cayenne, and bay leaf.
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12
Bring the cream up to a simmer and turn the heat to low.
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13
Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes.
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14
When thickened, remove the bay leaves.
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15
Stir in the grated cheeses, a handful at a time, combining well after each addition.
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16
Add the chopped lobster meat to the sauce and stir well.
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17
Add the pasta and stir.
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18
Add to the greased baking dish and sprinkle with the panko crumbs and parsley.
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19
Bake for 25 minutes.
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20
Remove from the oven and let rest for 10 minutes before serving.
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21
Sprinkle individual servings with parsley.
