Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni or cavatappi and cook until just al dente according to package instructions. Drain and set aside, reserving a small cup of pasta water in case you need to loosen the sauce later.

Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux, cooking for 1–2 minutes to remove the raw flour taste. Gradually whisk in the warm milk and cream, stirring constantly until the mixture thickens slightly.

Add the cheeses and seasonings: Reduce the heat to low and stir in the cheddar, Gruyère, and Parmesan until melted and fully incorporated. Add garlic powder, smoked paprika, cayenne (if using), salt, and pepper. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water to reach the desired creaminess.

Combine pasta and lobster: Gently fold the cooked pasta into the cheese sauce until evenly coated. Carefully stir in the chopped lobster meat, distributing it throughout the mac and cheese without breaking up the chunks too much.

Prepare the breadcrumb topping: In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the top of the mac and cheese to create a golden, crunchy topping.

Bake the mac and cheese: Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a lightly greased baking dish. Bake uncovered for 20–25 minutes, until the top is golden brown and bubbly.

Serve: Remove from the oven and let sit for a few minutes before serving. Garnish with chopped parsley for a fresh pop of color. Serve warm for a rich, indulgent lobster mac and cheese experience.