Lobster Mac'n'Cheese

Ingredients:

• 2 frozen lobster tails, 220g each, thaw, remove the meat from the shell and chop
• 450 g penne pasta
• 60 g butter + 1 tbsp to grease the pan
• 2 small shallots, finely chopped
• 2 cloves garlic, chopped
• 2 tbsp tomato paste
• 5 tbsp. premium flour
• 1/4 cup white wine
• 4 cups heavy cream
• 0.5 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 2 cups grated sharp cheddar
• 2 cups grated Gruyere
• 1/4 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley leaves

Preparation:

1. Preheat oven to 350°F (175°C) and position the oven rack on the middle shelf. Grease a 22 x 32 cm (9 x 13 in) baking pan.
2. Add the pasta to a large pot of boiling salted water and cook over medium heat until al dente. Drain and set aside.
3. In a large saucepan, heat 4 tablespoons of butter over medium heat. Once the oil begins to shimmer, add the shallot and garlic and cook until translucent. Season with salt and pepper to taste. Add the tomato paste and flour and stir for about 3-4 minutes.
4. Add the white wine and reduce by half, about 2 minutes. Gradually add the cream, whisking well to avoid lumps. Add the paprika, cayenne pepper, and bay leaf. Bring the cream to a boil and reduce the heat to low. Simmer until the sauce thickens and coats the back of a spoon, about 5-10 minutes. Once the sauce has thickened, remove the bay leaf.
5. Add the grated cheeses, a handful at a time, mixing well after each addition. Add the chopped lobster to the sauce and mix well. Add the pasta and mix well. Transfer to a greased baking dish and sprinkle with breadcrumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes, then serve. Sprinkle each serving with parsley.