step 1
Make pasta dough: to a clean work surface, add Semolina Flour (2 cups) and create a well. Mix warm Water (3/4 cup) with Kosher Salt (2 tsp) and pour into the well. Slowly start to incorporate the semola with a fork.
step 2
When the dough starts to come together, use your hands to knead the dough for 10 minutes until smooth and elastic. If you find the dough is tough to knead, wrap it in plastic wrap and let it rest for 5-10 minutes then continue to knead it. You’ll notice that the dough is much softer and easier to work with after resting.
step 3
Once the dough has been kneaded, wrap it in plastic wrap and let it rest for 30 minutes at room temperature before shaping.
step 4
Shape cavatelli: once rested, cut the dough into quarters. On a clean work surface with no flour or semolina, roll one quarter into a long rope shape about ½ inch (1.25 cm) thick. Make sure to keep the rest of the dough covered in plastic wrap so it doesn’t dry out.
step 5
Cut the rope into ½ inch (1.25 cm) wide pieces. Using a finger or side of your thumb roll the dough away from you to create a smooth shell shape then place in an area dusted with flour (make sure to keep your work surface flour free whilst shaping). Repeat with the remaining dough, rolling into ropes.
step 6
Bring a large pot of salted water to a boil and cook the cavatelli for about 2-3 minutes. Set aside 2 cups of pasta water.
step 7
Make the cheese sauce: Preheat oven to 375℉ (190℃).
step 8
In a large mixing bowl, combine the Shredded Colby Jack Cheese (1 cup), Shredded Mozzarella Cheese (1 cup), and Shredded Mild Cheddar Cheese (1/2 cup) and set aside.
step 9
In an over medium heat, add the Unsalted Butter (4 tsp) and cook until melted. Add the All-Purpose Flour (4 tsp) and continue cooking, whisking constantly, until the flour turns golden brown, about 3-4 minutes.
step 10
Add the Whole Milk (3/4 cup) and Evaporated Milk (3/4 cup) and whisk to combine. Continue cooking until the mixture begins to thicken, about 3-5 minutes.
step 11
Season the cream with Garlic Powder (as needed), Smoked Paprika (as needed), Kosher Salt (as needed), and Freshly Ground Black Pepper (as needed).
step 12
Reduce the heat to low and add the Dijon Mustard (2 tsp) and half of the cheese to the pot and continue whisking until the cheese melts completely. Add the cooked pasta and diced Lobster Tail (1) to the sauce and toss to combine.
step 13
Pour half of the mixture into a 13x9 inch (33x23 cm) pan. Sprinkle half of the remaining cheese across the top to cover completely and cover with the remaining noodles and cheese sauce. Sprinkle the remaining shredded cheese on top and bake in the oven until the cheese melts completely and the sauce is bubbling, about 15-20 minutes.
step 14
Turn the broiler on high and continue cooking until the cheese begins to crisp, about 2-5 minutes.
step 15
Poach lobster: Set a 10-inch (25 cm) skillet over medium-low heat. Pour in the Water (2 Tbsp) and bring to a simmer. Add one piece of Butter (1 cup) and whisk into the water until melted. Then whisk in the second piece. Whisk in the Garlic (4 cloves), Lemon Juice (3 Tbsp), Fresh Thyme (2 sprigs), Salt (as needed), and Crushed Red Pepper Flakes (as needed). Then whisk in the remaining pieces of butter one by one. When all butter is incorporated, add Lobster Tails (4) in a single, snug layer. Poach until opaque throughout, turning every 1-2 minutes, for a total of about 6 minutes.
step 16
Serve the poached lobster on top of the mac and cheese.
