Baked Lobster Mac and Cheese

1. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook forapproximately half the time directed on the package. It should still be very firm. Drain well and return it to the pot.
2. Meanwhile melt ½ cup butter in a large saucepan over medium heat. Add the flour and whisk continuously for about 2 minutes, without letting it brown.
3. Combine the milk, seafood stock and vermouth in another saucepan and warm gently.
4. Gradually whisk the warm milk mixture into the roux. Bring to a gentle simmer and cook, whisking frequently, until slightly thickened, about 4 to 5 minutes.
5. Reduce the heat to low, and start adding the cheeses a little at a time, stirring until completely melted and smooth before adding more.
6. Season with black pepper and only as much salt as needed. The finished sauce should flow easily and look slightly too loose. If it seems thick, stir in additional warm milk, ¼ cup at a time.
7. Pour the cheese sauce over the drained rigatoni. Add about three-quarters of the lobster and bacon, then gently mix. Transfer everything to the prepared baking dish.
8. Scatter the remaining lobster and bacon over the top, pressing the lobster slightly into the sauce so it stays moist. Finish with the Old Bay breadcrumbs.
9. Bake for 20 to 25 minutes, until hot and bubbling with a lightly browned top, but don’t over-bake it or you’ll lose that beautiful creamy consistency.
10. Let rest 5 minutes before serving

Panko Topping

1. Melt butter in a skillet over medium heat, add the panko and Old Bay, then cook, stirring, until the crumbs are lightly golden