Cavatappi pasta with lobster meat baked in cheese sauce

Ingredients:

• 450 g cavatappi pasta (spiral-shaped pasta)
• 700 g cooked lobster meat, cut into 1-1.5 cm cubes
• 4 tbsp. (340 g) grated Gruyere cheese
• 2 cups (225 g) grated extra-sharp cheddar cheese
• 1/2 tsp. grated nutmeg
• 1.5 cups fresh white bread crumbs (5 slices, crusts removed)
• 2 tablespoons of vegetable oil
• Salt
• 1 liter of milk
• 1/2 cup flour
• 8 tbsp (110 g) butter, in portions
• 1 tbsp. salt, plus more for boiling the pasta
• 1/2 tsp ground black pepper

Preparation:

1. In a large pot of boiling salted water, add olive oil. Add the pasta and cook until al dente, according to package directions. Drain well.
   
   Preheat oven to 190°C.
2. In a small saucepan, heat the milk, but do not boil it. In a larger saucepan, melt 6 tablespoons (90 g) of butter and add the flour. Cook over low heat for 2 minutes, whisking constantly.
   
   Continue stirring, add the hot milk and cook for 1-2 minutes, until the mixture thickens and becomes smooth. Turn off the heat, add the Gruyere cheese, Cheddar, a tablespoon of salt, pepper, and nutmeg, and stir until the cheese melts. Stir in the cooked pasta and lobster. Pour the mixture into 6-8 2-cup gratin dishes.
3. Melt the remaining 2 tablespoons (30 g) butter, mix it with the bread crumbs, and sprinkle this mixture over the pasta. Bake for 30-35 minutes, until the sauce begins to simmer and the pasta is golden brown on top.