Ingredients:

• 1lb. cavatappi pasta, cooked
• 2oz butter
• 2 shallots, chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup heavy cream
• 1/4 cup dry sherry
• 2 tbsp Dijon mustard
• 8oz white cheddar cheese, shredded
• 16oz butterkäse cheese, shredded
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp parsley, chopped
• Meat from 2 lobsters, cooked and chopped
• 1/4 cup bread crumbs

• In the Matador, sauté shallots in butter for 3-4 minutes.
• Add the flour to create a roux and cook for 2-3 minutes.
• Using a wire whisk, incorporate the milk, cream, and sherry, then allow to come to a simmer for 6-8 minutes.
• Over very low heat add the cheeses, mustard, salt, pepper, and lobster (taste for seasoning).
• Stir in the pasta and parsley.
• Butter or oil a baking dish, add the lobster and macaroni mixture into the pan, and top with the bread crumbs.
• Preheat recteq at 325°F and bake for 30-35 minutes until the top is brown and crisp.