Lobster Macaroni and Cheese Bake

Preheat oven to 350 degrees.

Drop the pasta into boiling, salted water and cook until almost tender, about 12 minutes. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.

Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens.

Add the flour and stir with a spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture.

Slowly stir in the wine and continue mixing until smooth.

Add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon.

Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.

Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper.

Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.