Lobster Mac n Cheese

Directions

• Heat a medium skillet on medium low heat and add 2 Tablespoons of butter. Heat until melted and add the panko breadcrumbs and a pinch of salt & pepper. Stir and cook until golden brown about 4-5 minutes. Remove from heat and cool. Once cooled toss with 2-3 sprigs worth of thyme leaves and 1/2 cup of parmesan cheese, set aside.
• In a medium sized sauce pan over medium heat melt 6 tablespoons of butter. Add the shallot, garlic, white pepper, a pinch of salt, and 4-5 whole thyme sprigs and bring to a simmer. Once simmering add the lobster tails, cover and steam until cooked through about 7-8 minutes. Discard the thyme stems and remove the lobster. Remove the shell once its cool enough to handle and chop the lobster meat. Set aside.
• Preheat grill to medium and heat a dutch oven. First add the infused butter followed by the milk. While adding the milk continue to stir and bring to a simmer, do not boil.
• Using a whisk add the flour and cook whisking for 3-4 minutes until thickened.
• Once thickened stir in the smoked gouda, sharp white cheddar and parmesan. Continue stirring until the cheese is melted. Once melted add the cooked cavatappi pasta and chopped lobster, mix thoroughly.
• Sprinkle the top with the panko breadcrumb mixture and cover. Reduce heat to medium low and cook until warm and bubbly around the edges, about 25-35 minutes.
• Remove from heat and enjoy!