Prepare all the ingredients. Preheat the oven to 200°C (180°C fan, gas 6).
Cook the penne in a pan of boiling salted water according to the pack instructions. Drain.
Heat 2 tbsp butter in a hot pan until frothy.
Stir in the flour and gradually add the cream, stirring constantly.
Add the wine and stock and stir until creamy. If necessary, add a little more stock.
Gradually stir in the cheese until melted.
Season with salt, pepper and nutmeg.
Add the penne and the lobster meat.
Mix well and season to taste.
Tip into a buttered baking dish.
Fry the panko breadcrumbs in the remaining butter until golden brown. Spread over the pasta and bake for 20 minutes until golden and bubbling.