Lobster Mac and Cheese

Ingredients for 2 large portions:

2 teaspoon vegetable oil
2 lobster tails (5-6 oz each)
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups cold milk
cayenne to taste
1/4 teaspoon paprika
1/2 teaspoon salt, plus more to taste
pinch ground nutmeg
few drops Worcestershire sauce
4 ounces grated sharp white cheddar cheese (about 1 generous packed cup)
1 ounce grated Gruyere cheese (about 1/3 cup)
1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
1/2 teaspoon fresh thyme leaves
*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.

For the crumbs:
3 tablespoons panko breadcrumbs
1 tablespoon melted butter, or enough to moisten
2 tablespoons grated Parmigiano Reggiano

– Bake at 400 for 15-20 minutes, or until browned