1-Step 1: Preparing the Lobster Start by preheating your oven to 450 degrees Fahrenheit. Cut the lobster tails in half vertically and place them on a foil-lined baking sheet. Melt 2 tablespoons of the unsalted butter and brush it on the lobster tails, then sprinkle with 1 1/2 to 2 teaspoons of Cajun seasoning. Bake for 10 minutes until they turn a nice color, then remove the meat from the shells and chop it into large chunks. Pour the remaining butter from the baking sheet over the lobster chunks and set them aside. Lower the oven temperature to 375 degrees for the next steps.

2-Step 2: Cooking the Pasta Next, bring 8 cups of salted water to a boil and cook 1 pound of cavatappi pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside so it doesn’t get too soft before baking.

3-Step 3: Making the Cheese Sauce Heat 1 teaspoon of olive oil in a pan over medium-high heat and add 2 teaspoons of minced garlic, cooking for about 1 minute. Add 3 tablespoons of the unsalted butter and let it melt. Quickly whisk in 1/2 cup of all-purpose flour and cook for about 1 minute to form a roux. Then, pour in 2 1/4 cups of heavy cream and 2 1/4 cups of whole milk while whisking continuously. Stir in 2 teaspoons each of onion powder and garlic powder, 3/4 teaspoon of dry mustard, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne powder, and salt and pepper to taste. Add half of the shredded cheeses that’s 1 1/2 cups mild cheddar, 1 1/2 cups Monterey Jack, 1 1/2 cups Gruyere, and half of the 2/3 cup Parmesan and stir until melted. Remove from heat.

4-Step 4: Assembling and Baking Add the cooked pasta to a baking dish and stir in the 2 large beaten eggs and 1 tablespoon of butter. Pour in the cheese sauce and half of the lobster chunks, mixing everything well. Spread the remaining lobster over the top and sprinkle with the rest of the shredded cheese, making sure the lobster pieces are visible for that extra appeal. In a small bowl, melt the remaining 2 tablespoons of butter, add 1/2 cup of panko breadcrumbs, and toss to coat. Sprinkle the breadcrumbs over the dish, leaving the lobster mostly exposed. Bake at 375 degrees for 27-35 minutes until it’s bubbly and golden. Let it rest for 10 minutes before serving, and garnish with chopped parsley. For a crispier top, broil for a few minutes while keeping a close eye on it.