Begin by removing meat from lobster tails, then roughly cut and set aside. Next melt two tablespoons of butter in a large pan over medium heat on stovetop. As butter melts add six cloves of minced garlic, cook just until garlic becomes fragrant. Once garlic is fragrant, add lobster meat and lightly poach. It’s very important here to only lightly poach the lobster and immediately remove from pan to a plate to avoid overcooking. Set aside

Preheat oven to 375° then boil a large pot of water and add a tablespoon of salt. Cook Cavatappi to al dente, following box directions. Drain and set aside.

Now create a Rue, in a large saucepan over medium heat, melt quarter cup of butter. Sprinkle flour over butter and cook until golden brown, only a minute or two. Pour in milk and whisk until well combined. Let simmer until thickened, about two minutes.

Remove pan from heat and add your Fontina, Scamozza and a half cup of parmesan cheese. Whisk until well combined. Now begin to fold in your lobster and pasta, taking time to combine all ingredients. Transfer to a 9x13in baking dish.

In a small pot, melt remaining two tablespoons of butter, add four cloves or minced garlic. Cook until just fragrant and remove from heat. In a small bowl combine Panko breadcrumbs and remaining quarter cup Parmesan cheese. Pour melted garlic butter in bowl and mix until well combined, then sprinkle over pasta. After that finish with an even sprinkle and lemon zest and cook in preheated oven for twenty minutes or until cheese is bubbly. Allow to cool slightly before serving and enjoy!