i just bought a couple of lobster tails at costco (not live, i know, i know...) and would like to incorporate lobster meat in my normal macaroni and cheese recipe (rigatoni, béchamel, nutmeg, cheddar, pecorino, breadcrumbs, gruyere, bake 'til golden brown). my question is, since the pasta will bake for 30 mins at 375 degrees, i assume i don't want to fully cook the lobster prior to adding it to the béchamel sauce. what do you guys think... steam for 3 mins? not cook at all and let it cook in the oven? also, do you think it would be a good idea to put the shells in the milk while it's scalding for the béchamel? do you think that would give me some extra lobster flavor? thanks for any input.