4 tablespoons butter, plus 1 tablespoon for greasing dish
2 small shallots, finely chopped
2 cloves garlic, chopped
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves
¼ cup shredded asiago
Heat cream with all spices in a heavy bottom pan. Combine butter and flour to make roux, cook for 10 min on low heat. When milk is hot but not yet boiling add roux. Whisk well and bring to a slow simmer, stirring often to avoid scorching the bottom. Simmer 8 minutes, remove from heat. Stir in cheeses till well melted. Strain out bay leaf. Taste, adjust seasoning if needed.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 1 tablespoons olive oil to a sauté pan medium heat. Once the oil shimmers, add the shallots and garlic and sauté until translucent. Add the lobster tails and claws, sauté until firm. Add ½ cup dry sherry, reduce by half. Add 3 cups of pasta, season with salt & pepper. Add the sauce, heat thoroughly in pan or put in a greased baking dish. Top with panko & asiago, place under broiler to brown. Garnish with parsley.