Step 1

preheat the oven to 350

Step 2

remove the lobster meat from the lobster tails and set the meats aside to reach room temperature (pat the tails dry of any moisture)

Step 3

boil a large pot of water and add in the shells of the lobster tails (boil for about 15 minutes)

Step 4

remove the tails and then discard

Step 5

boil the noodles until al dente IN THE WATER you boiled the lobster shells in

Step 6

on medium heat melt a stick of butter in a sauce pan

Step 7

add salt and pepper to taste

Step 8

add flour

Step 9

whisk continuously for about 2-3 minutes

Step 10

add wine and whisk another minute

Step 11

add milk

Step 12

bring to boil; then lower to a simmer. Stir and whisk until slightly thickened.

Step 13

add all of the cheeses. Begin with the Velveeta. Then, add shredded cheese. Last, Pecorino Romano. (add 1/4 cup of the Pecorino Romano) (add a little more milk if it's too thick)

Step 14

stir on a low simmer until incorporated and slightly thickened.

Step 15

sauté the garlic in olive oil, salt & pepper, and butter at medium to medium high heat for just a minute or so

Step 16

deglaze with a 1/4 cup of white wine

Step 17

add the lobster meats and sauté until no longer translucent (this does not take long so don't walk away)

Step 18

grease the baking dish using butter or Pam

Step 19

layer the baking dish with: Start with the cheese sauce as the bottom layer and continue building. cheese sauce- macaroni- half of the lobster-shredded and grated cheeses-cheese sauce- a sprinkle of panko-more macaroni- the rest of the lobster and all of the pan drippings- more cheese sauce- top with shredded cheese, pecorino, & panko (watch the video to see the exact way I layer)

Step 20

Bake uncovered at 350 for about 45 minutes or until gold, browned and bubbly

Step 21

ENJOY!!!!!!!!!!!!