-
1
First, preheat the oven to 350 degrees F.
-
2
Prepare the penne pasta according to package instructions, drain and set aside.
-
3
In a Dutch oven, melt butter over medium heat and add the minced shallots and garlic.
-
4
Saute until softened and season with salt and pepper to taste.
-
5
Add tomato paste and flour.
-
6
Stir to toast the roux for 1-2 minutes.
-
7
Add the 1/8 cup of white wine and let it reduce for 1-2 minutes.
-
8
Pour in the 2 cups of heavy cream and whisk the sauce continuously to remove the lumps.
-
9
Add in the paprika, cayenne pepper and bay leaf.
-
10
Bring the sauce to a simmer and then reduce the heat to low.
-
11
Allow the sauce to thicken for 5-10 minutes until the sauce coats the spoon.
-
12
Remove the bay leaf.
-
13
Stir in the gruyere and cheddar cheese slowly by the handfuls while continuously stirring.
-
14
Now take you lobster tail and use scissors to cut the ribs of the tail to release the meat.
-
15
Chop it up into tiny pieces and add it to the sauce and stir well.
-
16
Also, add in the cooked penne pasta and stir well to combine.
-
17
Correct seasoning with salt and pepper.
-
18
Pour your lobster macaroni and cheese into a greased 8x8 baking dish and top with panko bread crumbs and parsley.
-
19
Bake for 25 minutes until hot and bubbly.
-
20
Then remove the baking dish from the oven and let the macaroni dish set for 10 minutes before serving.
