Lobster Mac and Cheee

This is super rich, and perfect as a main dish or a side dish.

5 tablespoons of butter

2 shallots, finely chopped

3 cloves of garlic, minced

salt and pepper

2 tablespoons of tomato paste

5 tablespoons of butter

1/4 cup of white wine

4 cups of heavy cream, at room temperature

1/2 teaspoon of sweet paprika

1/4 teaspoon of cayenne pepper

1 bay leaf

2 cups of shredded sharp white cheddar cheese

2 cups of shredded Gruyere

2 lobster tails, raw, and chopped into quarter inch pieces (if serving as a main dish, use four)

one pound of penne, cooked

1/4 cup of panko

1/4 cup of chopped Italian parsley

Add the butter to a large sauce pot...add the shallots and the garlic. After they turn translucent season with salt and pepper and add the tomato paste and the flour...cook for about three minutes. Add the white wine and reduce by half. Slowly add the cream, whisking to remove any lumps. Add the bay leaf, paprika, and cayenne. Bring it up to a simmer, and reduce the heat to low. Cook for 5-10 minutes until thickened. Remove the bay leaf and add the cheeses a handful at a time. When melted in add the lobster and the pasta. Transfer to a 9x13 pan sprayed with PAM. Sprinkle with panko and parsley. Bake at 350 degrees for 25 minutes.