Preheat oven to 350 degrees F. If needed adjust racks to middle of oven. Grease a 9″ x 9″ baking dish with butter.

Bring a large pot of water to a boil, salt generously once boiling. Add the pasta and cook until al dente. Drain the pasta and set aside.

In a large pot over medium heat, melt butter. Once butter shimmers, add shallot and garlic and saute until translucent, stirring to prevent garlic from burning. Season with salt and pepper, to taste. Add tomato past and flour; stir to combine. Cook 3 to 4 minutes to toast roux. Add white wine and reduce by half, about 2 minutes.

Slowly add cream, whisking well to remove any lumps. Add paprika, cayenne, and bay leaf. Bring cream up to a simmer and then turn heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaf.

Stir in the grated cheese, a handful at a time, combining well after each addition. Add the copped lobster meat to the sauce and stir well. Add the pasta and stir to coat. Pour pasta into prepared dish and sprinkle top with Panko bread crumbs and parsley.

Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley, if desired.