• 6 small lobster tails – about 1 1/2 lbs, total – thawed, if frozen
• 9 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce, divided
• 3/4 cup sliced yellow onion
• 1 cup dry white wine
• 2 cups whole milk
• 1 cup heavy whipping cream
• 1 pound uncooked short curly pasta – elbows, cavatappi, or campanelle
• 1/3 cup all-purpose flour
• 16 ounces mixed grated cheeses – fontina, Gruyère, cheddar, asiago – cheeses you like
• 8 ounces mascarpone cheese
• 1/2 teaspoon black pepper
• salt, to taste

Crumb Topping

• 1 1/2 cups breadcrumbs – fresh, store-bought plain, or panko will work
• 3 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce
• 1 teaspoon grated lemon zest
• 1/2 teaspoon paprika

Directions

Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside.

Bring a large pot of salted water to a boil over medium-high. Add lobster tails; cook, undisturbed, until shells turn red but meat is still slightly translucent, about 2 minutes (lobster will be undercooked). Using tongs, transfer lobster to a large bowl; let cool 5 minutes.

Transfer 2 cups of the cooking water to a heatproof measuring cup and set aside; reserve remaining water in pot on stovetop.

Using kitchen shears, cut down the center of each lobster tail shell, transfer meat to a cutting board, and add shells to bowl. Clean the lobster tails.

Chop lobster meat into 1-inch pieces and place in a medium bowl; cover and refrigerate.

Make lobster stock

Melt 2 tablespoons of the Zantonio Garlic Parmesan Butter/Scampi Sauce in a large saucepan over medium-high heat. Add reserved lobster shells with any juices from bowl; cook, stirring often, until aromatic, about 2 minutes. Add onion and cook, stirring often, until onion is soft and translucent, about 3 minutes. Add wine; cook, stirring often, until almost dry, about 6 minutes more.

Stir in reserved 2 cups cooking water in measuring glass, and bring to a simmer over medium. Simmer, stirring occasionally, until reduced by half, about 15 minutes. Stir in milk and cream; cook over medium-low, stirring occasionally, 10 minutes. Remove from heat. Pour through a fine mesh strainer into a large heatproof bowl; discard solids. There should be about 4 cups lobster stock; set aside. Wipe saucepan clean; set aside. Preheat oven to 400°F.

Cook pasta

While lobster stock reduces, return remaining lobster cooking water in large pot to a boil over high. Add pasta and cook for 1 minute less than package instructions for slightly less than al dente. Drain and set aside.

Make cheese sauce

Melt 4 tablespoons of the Zantonio Garlic Parmesan Butter/Scampi Sauce in cleaned saucepan over medium heat. Whisk in flour; cook, whisking constantly, until bubbly and light golden brown, about 2 minutes. Gradually whisk in reserved 4 cups strained milk mixture. Cook, whisking often, until thickened, 6 to 8 minutes.

Remove from heat; gradually whisk in cheeses, whisking until melted. Add mascarpone and whisk until smooth. Gently stir in cooked pasta and lobster meat. Spoon mixture into prepared baking dish; set aside.

Make topping

Melt remaining 3 tablespoons Zantonio Garlic Parmesan Butter/Scampi Sauce. Stir in panko, lemon zest, and paprika. Sprinkle evenly over mac and cheese mixture in baking dish.

Bake in preheated oven until bubbly and golden brown on top, about 20 minutes. Remove from oven; let stand 10 minutes.

About 8 servings.