Lobster Mac and Cheese: The Best Creamy - Seafood Portal

Ingredients

• 340 g / 12 oz Short pasta (e.g., Cavatappi, Elbow Macaroni)
• 450 g / 1 lb Cooked Lobster Meat, chopped into 2.5 cm / 1-inch pieces
• 1 Tbsp (15 ml) Olive Oil
• 6 Tbsp (85 g) Unsalted Butter (divided)
• 1 Large Shallot, finely minced
• 2 cloves Garlic, minced
• 1/2 cup (120 ml) Dry White Wine (e.g., Sauvignon Blanc)
• 6 Tbsp (45 g) All-Purpose Flour (plain flour)
• 4 cups (960 ml) Whole Milk, warmed
• 1 tsp (5 ml) English Mustard Powder (or Dijon Mustard)
• 1/4 tsp Freshly Grated Nutmeg
• 1 tsp Kosher Salt (plus more for pasta water)
• 1/2 tsp Freshly Cracked Black Pepper
• 1 cup (115 g) Sharp White Cheddar Cheese, grated
• 1 cup (115 g) Gruyère Cheese, grated
• 1/2 cup (60 g) Parmesan Cheese, finely grated
• 1 cup (80 g) Panko Breadcrumbs
• 3 Tbsp (45 g) Unsalted Butter, melted
• 1 Tbsp Fresh Parsley, chopped