1. Cook the Lobster:

• If using lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 8-10 minutes, or until the shells are bright red and the lobster meat is opaque. Once cooked, remove the tails, let them cool slightly, and then remove the lobster meat from the shells. Chop the meat into bite-sized pieces.
• If using pre-cooked lobster meat: Simply chop it into bite-sized pieces and set aside.

2. Cook the Pasta:

• In the same pot of boiling salted water, cook the macaroni or pasta of your choice according to package directions, usually around 8-10 minutes, until al dente. Drain the pasta, reserving 1/2 cup of pasta water in case you need to thin the cheese sauce later. Set the cooked pasta aside.

3. Make the Cheese Sauce:

• In a large saucepan or skillet, melt 2 tablespoons of butter over medium heat. Once the butter is melted, whisk in the flour and cook for about 2 minutes, stirring constantly to form a roux (paste).
• Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.
• Once the sauce has thickened, remove the pan from the heat and stir in the shredded cheddar, Gruyère, and Parmesan cheeses, whisking until the cheese is completely melted and the sauce is smooth. Season with Dijon mustard, garlic powder, salt, pepper, and cayenne or paprika for a little heat.

4. Combine Pasta and Lobster:

• Add the cooked macaroni and lobster meat to the cheese sauce, stirring gently to coat the pasta and lobster evenly. Taste and adjust the seasoning, adding more salt or pepper if needed. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, to achieve your desired consistency.

5. Bake the Lobster Mac and Cheese (optional, for a crispy topping):

• Preheat your oven to 375°F (190°C).
• Transfer the lobster mac and cheese mixture to a greased 9×13-inch baking dish or individual serving dishes.
• In a small bowl, mix the fresh breadcrumbs with a tablespoon of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
• Bake for 15-20 minutes, or until the top is golden brown and crispy.

6. Serve:

• If you prefer a creamy stovetop version, simply serve the lobster mac and cheese as is, garnished with a sprinkle of chopped fresh parsley for color and freshness.
• For the baked version, allow it to cool for a few minutes before serving.