Lobster Cheese Cavatappi Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook until just al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1 to 1½ minutes until the mixture turns a pale golden color and the raw flour smell is gone.

Add milk and cream

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring to a gentle simmer; cook for 3–4 minutes until the sauce begins to thicken.

Finish the cheese sauce

Reduce heat to low. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyère a handful at a time, stirring until fully melted and smooth. Add 1 tbs grated Parmesan, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tsp smoked paprika. Season with 1.5 tsp kosher salt and ¾ tsp freshly ground black pepper, tasting and adjusting if necessary. If sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a creamy consistency that will coat the pasta.

Combine pasta and sauce

Add the drained cavatappi to the cheese sauce and fold gently until every piece is coated. Keep the heat on the lowest setting while you prepare the lobster so the pasta remains warm.

Prep lobster

If using chilled cooked lobster, pat it dry with paper towels and chop into bite-sized pieces, about 1/2–3/4-inch. This should equal approximately 10 oz cooked meat.

Sauté lobster

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add 2 cloves minced garlic and cook for 20–30 seconds until fragrant but not browned. Add the chopped lobster and sauté just until warmed through, about 1–2 minutes — do not overcook or it will become rubbery. Remove from heat and stir in 1 tbsp fresh lemon juice, 2 tbsp thinly sliced chives, and 2 tbsp chopped parsley. Season lightly with a pinch of salt and a few grinds of black pepper.

Incorporate lobster into pasta

Fold the warmed lobster gently into the coated cavatappi, reserving a small handful of lobster to top the dish if you like for presentation. Taste and adjust seasoning with a pinch more salt, pepper, or a squeeze more lemon if desired.

Prepare topping

Preheat the broiler (or oven to 450°F/230°C if you prefer baking). In a small bowl, combine 3 tbs panko breadcrumbs, 1 tbs melted butter, 1 tsp olive oil, and 1 tbs grated Parmesan. Toss until the crumbs are evenly moistened and lightly clumping. Stir in 1 tsp lemon zest if using.

Assemble and brown

Transfer the lobster cheese cavatappi to an ovenproof baking dish or keep in the skillet if ovenproof. Sprinkle the panko mixture evenly over the top. Place under the broiler about 4–6 inches from the element and brown for 2–3 minutes, watching closely so the crumbs turn golden brown but do not burn. Alternatively, bake at 450°F (230°C) for 6–8 minutes until bubbling and golden.

Garnish and serve

Remove from oven and let rest for 2 minutes. Scatter reserved lobster pieces (if any) on top and garnish with 2 tbsp chopped parsley or microgreens. Serve immediately, with lemon wedges on the side if desired.