Lobster Mac 'N' Cheese

8 Tbsp. butter, 1 stick, divided
olive oil
1 large onion, small dice
1 clove garlic, minced
2 Tbsp. sherry
1/2 C. flour
4 C. milk, hot (can heat in microwave just prior to using)
12 oz. Gruyere cheese, 4 C. grated
8 oz. white cheddar, 2 C. grated
1 # cavatappi pasta (could substitute elbow macaroni)
1 1/2 # lobster meat cut into large chunks.  You can substitute langostino, works just as well
1 Tbsp. paprika
kosher salt and cracked black pepper, to taste
1/2 C. breadcrumbs
1 bay leaf

Preheat oven to 375 degrees.

Place a heavy bottomed sauce pan on medium heat, add 6 Tbsp. butter and small amount of oil (helps butter not get too brown).  Once butter is melted, add onions and cook for 5-7 mins. until onions are tender but without color.  Add garlic and cook for another minute.  Slowly add, while stirring, the flour (forming roux) and cook mixture for 10 minutes, stirring often.  Roux should remain white.   Add sherry and stir, cook for another minute.  Slowly add hot milk as you stir the roux, incorporate fully.  Add bay leaf and increase heat, bring the white sauce just to the boil while stirring.   Reduce heat to medium and add both cheeses, continuously stirring.  Add paprika and correct seasoning with salt and pepper.  Remove from heat and keep warm, stir from time to time.  Discard bay leaf when ready to assemble casserole.

Put large pot of salted water over high heat and bring to a rolling boil.  Add cavatappi and cook until "al dente", about 8 minutes.  Drain well and reserve.

Butter a large casserole dish.  Add enough pasta to almost fill.  Add lobster meat and pour cheese sauce over pasta, mix well.  Top casserole with breadcrumbs and dot entire top of casserole with remaining butter.  Drizzle a small amount of olive oil over and place into oven and cook for 30-35 minutes.  Casserole should be bubbling and golden brown on top.  If you want a deeper brown top, place under broiler for a couple of minutes until desired color.  Serve and enjoy!