INGREDIENTS NEEDED;
recipe by Shereen Pavlides
1/2 pound cavatappi pasta (227 grams)
kosher salt / fresh finely ground black pepper
6 tablespoons unsalted butter - divided
1/3 cup panko (27 grams)
2 (8 ounce) wild lobster tails [2 (227) grams]
1 large shallot - finely diced
1 - 2 tablespoons cognac (15 ml)
1/2 cup half and half or heavy cream (125 ml)
4 ounces mascarpone (116 grams)
2 teaspoons ground mustard
2 teaspoons paprika
2 tablespoons cold unsalted butter
2 cups shredded sharp white cheddar cheese (182 grams)
1 cup shredded gruyere cheese (89 grams)
1 tablespoon chopped Italian parsley
serves: 4 - 6
DIRECTIONS: video above..