Gather your ingredients. Be sure to have a plan to get your noodles cooked, the panko made, and the lobster baked. See notes for related recipe links. Set your oven for 350 degrees.
Just wanted to show the beauty of 6 cups of freshly shredded cheese. 😉
In a very large bowl, melt the butter over low heat.
Add the flour and stir well.
This is what your "Roux" should look like. It's a key ingredient for this dish (and many others).
Add your milk and spices. Bring to a near boil. Reduce to a simmer. Thicken.
Add your cream cheese and stir. Add the sour cream. Reduce heat to low.
SLOWLY add the shredded cheese while stirring. Too quickly and it will clump up! Increase heat slightly if needed to melt the cheese as you're adding it. There's a bit of touch required here.
Continue to stir until well blended. Taste. Make any necessary adjustments at this time.
Add your noodles and stir until they are well coated.
Add your lobster chunks. Stir gently to distribute them.
Put the noodles into a large baking dish.
Cover the noodles evenly in the panko topping.
Place in the oven for about 15 minutes or until done.
Remove when the panko has reached a nice color and the cheese has just started to bubble. Garnish if you'd like.
Serve and Enjoy!!!!