1-First, start by preheating your oven to 400°F and greasing a 9×13-inch baking pan. This sets the stage for a perfectly baked dish. Combine the topping ingredients 1/2 cup breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan cheese, and 1 teaspoon chopped fresh parsley or 1/2 teaspoon dried parsley in a small bowl and set aside for later.

2-Next, cook 16 ounces of medium pasta such as cavatappi, penne, or shells until al dente according to package directions. Drain it, rinse with cold water, and set it aside to prevent overcooking. In a saucepan over medium heat, melt 1/3 cup salted butter, then stir in 1/3 cup flour, 1 teaspoon onion powder, 1/2 teaspoon dry mustard powder, 1/2 teaspoon salt, 1/4 teaspoon Old Bay seasoning, and 1/4 teaspoon black pepper, cooking for 2 minutes to build flavor.

3-Gradually whisk in 2 3/4 cups milk and 1/2 cup half and half or light cream, a little at a time, until smooth. Bring the mixture to a boil, then reduce heat and simmer for 1-2 minutes until it thickens nicely. Remove from heat and stir in 2 cups shredded sharp cheddar cheese, 1 1/4 cups shredded Gruyere cheese, and 1/2 cup shredded Parmesan cheese until melted and smooth, creating that extra creamy sauce.

4-Mix half of the 8 ounces chopped cooked lobster meat into the cheese sauce, then combine it with the cooked pasta. Spread the mixture into your prepared pan, top with the remaining lobster meat, and sprinkle the breadcrumb topping evenly over the top. Bake for 20 to 25 minutes until it’s bubbly and golden on top, but avoid overcooking to keep everything tender.