Boil lobster tails in salted water. Remove to a plate to cool.
Place oil in a large frying pan. Saut shallots until translucent.
Add butter and flour. Stir constantly until it starts to brown and smell nutty.
Add 3 cups milk a 1/4 cup at a time. Allow mix to regain temperature in between. Until you get a creamy sauce.
Add everything else except lobster. Reduce heat to low. Simmer for 5 minutes. If mix thickens, add more milk.
In the water you boiled the lobster cook pasta until al dent. Drain and rinse with hot water.
Deshelled the lobster. Chop into bite size pieces. Remove sauce from heat. Add lobster and serve immediately. Garnish with more parmesan cheese.
I served with 5 cheese Texas toast and oven baked sweet potato fries.
