Lobster Mac and Cheese

Prepare the lobster. Split the tails lengthwise and separate the claws from the body.

In a large skillet, melt 5 tablespoons of unsalted butter over medium-low heat.

Season the lobster tails with kosher salt and place them, along with the claws, in the melted butter. Cook low and slow for about 2 minutes per side, covered.

While the lobster cooks, finely mince the shallot and garlic cloves.

Remove the cooked lobster tails from the pan. Continue to poach the claws for another 2 minutes, covered, then remove them from the pan. Reserve the infused butter in the skillet.

Add the minced garlic and shallots to the skillet and sauté for one minute until fragrant.

Whisk in the all-purpose flour to create a roux and cook for one minute.

Pour in the cognac to deglaze the pan, stirring until the alcohol has cooked off.

Gradually whisk in the whole milk until the sauce is smooth. Season with paprika, kosher salt, and freshly ground black pepper.

Bring the sauce to a bubble, then reduce heat to a simmer. Cook for 10-12 minutes, whisking occasionally, until the sauce has thickened.

While the sauce simmers, cook the pasta in a large pot of salted boiling water according to package directions. Drain when finished.

Remove the lobster meat from the shells and roughly chop it.

Stir the mascarpone cheese into the sauce until melted and silky.

Add the chopped lobster meat and fresh parsley to the sauce. Simmer for 1-2 minutes.

Turn off the heat. Reserve 1 cup of the total grated cheese for the topping. Add the remaining cheddar and Gruyère to the sauce and stir until fully melted.

Add the drained pasta to the cheese sauce and stir to combine.

Butter a small baking dish and pour in the lobster mac and cheese.

Top with the reserved 1 cup of grated cheese.

Place under the broiler until the cheese is melted, golden, and bubbly.

Garnish with fresh chives and optional buttered toasted panko breadcrumbs before serving.