1. Bring a large pot of water to a boil. Sprinkle with a rounded tablespoonful of salt and add pasta. Cook until al dente, about 8 to 10 minutes, drain, and transfer to a large bowl to cool.

2. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray.

3. While waiting for water to boil for the pasta, in a large saucepan, bring wine to a simmer, then add shallots. Simmer over medium-low heat until shallots are tender and wine has reduced by two-thirds, about 20 minutes.

4. Sprinkle flour over shallots and cook, stirring, until liquid is absorbed and flour just begins to color, about 4 to 5 minutes. Add cream and heat over low heat until hot to the touch, stirring frequently to avoid scorching; be very careful not to let it boil, as the mixture may then separate.

5. Gradually stir cheeses into hot cream in four or five additions, stirring constantly with a slotted spoon and allowing each addition to melt before adding the next. Continue until all the cheese has been incorporated and the mixture forms a smooth, thick sauce.

6. Pour cheese sauce over pasta and stir well to mix. Stir in lobster. Spread mixture in the prepared pan, smoothing top and making sure that the lobster is well covered by sauce and pasta (exposed lobster may dry out in the oven)

7. Cover dish with foil and bake until sauce is bubbling, about 15 to 20 minutes. Remove foil and continue to bake another 10 to 15 minutes. Do not overcook. Let rest 5 to 10 minutes, then serve.

Source: Hannaford fresh Magazine, July - August 2013