Ingredients

• 2 cups cavatappi or macaroni pasta (about 5 oz)
• 4 Tablespoons unsalted butter, divided
• 1/2 cup Panko breadcrumbs
• 1 lobster tail, fresh or frozen (about 8 oz)
• 1 cup whole milk
• 2 Tablespoons flour
• 1 cup gruyere cheese, freshly grated (about 4 oz) 
• 1/2 cup sharp cheddar cheese, freshly grated (about 2 oz) 
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated black pepper

Instructions

In a small skillet, melt 1 Tablespoon of the butter over medium heat. Add breadcrumbs, cook, and stir for 3 to 6 minutes or until lightly browned. Transfer to small bowl, and wipe out pan.

Coat insides of 2 oval baking dishes (about 16 ounces each) with non-stick spray or butter. Cook pasta according to package directions for al dente pasta, drain, and reserve pasta water.

Using kitchen shears, cut down either side of the lobster tail, and remove the meat. Chop it into 1/2-inch chunks. 

Melt 1 Tablespoon of the butter in the same skillet over medium-high heat. Add lobster pieces and cook, stirring occasionally, until just opaque – about 2 to 3 minutes. Remove from pan and reserve. 

Heat Wolf Convection Steam Oven to 375°F on Convection Steam Mode. In a saucepan, melt the remaining 2 Tablespoons of butter over medium-low heat. 

Add flour and whisk over low heat for 2 minutes – it should resemble wet sand. Slowly add the milk, whisking continuously to break up any lumps that form. 

Cook for 3 to 4 minutes or until the mixture thickens slightly. Stir in the cheeses, thyme, salt, and pepper, and remove the pan from heat.

Add cooked pasta and lobster and stir until completely blended. Spoon mixture into prepared dishes. Top each dish evenly with toasted breadcrumbs and place them in the oven. 

Bake for 13 to 15 minutes or until breadcrumbs are deep golden brown and pasta is bubbling around the edges.

Remove and enjoy.