Cook the bacon until crispy. Remove, leaving the bacon fat in the pan.
Season and cook the shrimp for 1–2 minutes per side. Remove.
Add butter if needed, whisk in the flour, and cook for 1–2 minutes.
Whisk in the milk, evaporated milk, and heavy cream. Once thickened, stir in the hot sauce and Dijon mustard.
Reduce the heat to low, turn it off, then stir in the cheeses until smooth.
Fold in the cooked cavatappi, shrimp, and bacon.
Layer half the mac and cheese in a baking dish, add a layer of cheese, then the remaining mac and cheese. Top with cheddar and paprika.
Bake at 350°F for 20 minutes, then turn the heat to 400°F and bake until golden.
Grill the butterflied lobster and brush with hot honey garlic butter made with butter, garlic, honey, Buffalo sauce, and parsley.
Serve the lobster with butter over the mac and cheese.
Cook it hands-free.
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