Creamy Lobster Mac and Cheese

Cook the Lobster
1 Preheat the oven to 400 degrees F. Butterfly the thawed lobster tails and place on a baking sheet.
2 In a microwavable safe bowl melt the butter. Brush or pour the melted butter over the lobster meat and then sprinkle with cajun seasoning.
3 Bake for 10-12 minutes until the meat is firm and slightly opaque.
Pasta and Cheese Sauce
5 Cook the Cavatappi pasta in boiling salted water according to the packaging instructions. Drain and set aside.
6 Shred all the cheese and toss them together in a bowl. Set aside.
7 In a large pot, melted the butter then gradually sprinkle in the flour while constantly whisking until a roux is formed. It should be thick and smooth.
8 Slowly pour in the milk and heavy cream while whisking at the same time.
9 Add the spices, salt and pepper and stir well. Bring the mixture to a low boil then add 1/2 of the shredded cheese blend.
10 Remove the pot from the heat and whisk the mixture together until the cheese is melted and creamy.
To Assemble
12 Chop the lobster meat into small pieces to your liking. Add half of the lobster meat and the cooked pasta to the cheese sauce and stir.
13 Pour half of the mac and cheese into a baking dish, sprinkle some of the left over cheese on top then add the rest of the mac and cheese.
14 Spread the remaining lobster meat on top and the shredded cheese (add more cheese if you like).  Sprinkle with bread crumbs and bake for 30-35 minutes.
15 Let it rest for about 10 minutes, sprinkle some fresh parsley on top then serve.