Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 5–6 minutes. The shells will turn bright red, and the meat should be opaque.

Remove and let them cool. Once cool enough to handle, cut the shells open and pull out the meat. Chop into bite-sized chunks.

I learned the hard way not to overcook these—if they stay in too long, they get tough fast.

In another pot, cook the macaroni according to the package directions. Drain and set aside.

I usually pull it off the heat about a minute early since it’ll cook more in the oven later.

In a large skillet, melt the butter over medium heat. Add the flour and stir constantly for about 1–2 minutes until it forms a paste.

Slowly pour in the milk while stirring. This part takes a little patience—if you rush it, you’ll get lumps. Keep stirring until the mixture thickens, about 5–7 minutes.

Add the heavy cream, then stir in the cheddar, Gruyère, and half of the Parmesan cheese. Keep stirring until everything melts into a smooth sauce.

Add garlic powder, paprika, salt, and pepper. Taste it here—I usually adjust the salt at this point.

Add the cooked pasta to the cheese sauce and stir until fully coated. Then gently fold in the lobster pieces.

Try not to overmix here so the lobster stays in nice chunks.

Preheat your oven to 375°F.

Pour everything into a greased baking dish. Mix the breadcrumbs with melted butter and sprinkle over the top along with the remaining Parmesan cheese.

Bake for 15–20 minutes, or until the top is golden and slightly crispy.

The first time I made this, I didn’t bake it long enough, and I missed that crispy top—don’t skip that part.