Lobster Macaroni and Cheese

First, preheat the oven to 350 degrees F.

Prepare the penne pasta according to package instructions, drain and set aside.

In a Dutch oven, melt butter over medium heat and add the minced shallots and garlic. Saute until softened and season with salt and pepper to taste. Add tomato paste and flour. Stir to toast the roux for 1-2 minutes. Add the 1/8 cup of white wine and let it reduce for 1-2 minutes. Pour in the 2 cups of heavy cream and whisk the sauce continuously to remove the lumps. Add in the paprika, cayenne pepper and bay leaf.

Bring the sauce to a simmer and then reduce the heat to low. Allow the sauce to thicken for 5-10 minutes until the sauce coats the spoon. Remove the bay leaf.

Stir in the gruyere and cheddar cheese slowly by the handfuls while continuously stirring.

Now take you lobster tail and use scissors to cut the ribs of the tail to release the meat. Chop it up into tiny pieces and add it to the sauce and stir well.

Also, add in the cooked penne pasta and stir well to combine. Correct seasoning with salt and pepper.

Pour your lobster macaroni and cheese into a greased 8×8 baking dish and top with panko bread crumbs and parsley. Bake for 25 minutes until hot and bubbly. Then remove the baking dish from the oven and let the macaroni dish set for 10 minutes before serving.