Sweet chunks of buttery lobster meat get folded into a silky, cheese-laden sauce built from sautéed leek and fennel, with Gruyère and sharp cheddar melting into every bite. A touch of dry mustard and paprika keeps the sauce from tasting flat, while a golden, crisped topping adds the crunch this dish needs against all that creamy richness. Baked until bubbling at the edges and finished with a scatter of fresh parsley, it's the kind of comfort food that still feels special enough for company. This one holds up beautifully on a gluten free table, so you can dig into a big, cheesy, seafood-forward bowl without a second thought. It's a great option when you want something indulgent that still fits the way you eat.
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Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the pasta until just shy of al dente — tender but with a firm center, about 1 minute less than the package directs. Drain in a colander and set aside.
Melt 3 tbsp butter in a large saucepan over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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