First, bring a large pot of salted water to a rolling boil. Carefully add the macaroni and cook according to package directions until al dente, then drain and set aside. I like to cook the pasta just shy of al dente since it will finish cooking in the oven later. If using fresh lobster, in a separate pot, boil the lobster for 7-8 minutes, then immediately transfer it to an ice bath to stop cooking. Crack the claws and tails, then remove and chop the lobster meat into bite-sized pieces. If using pre-cooked lobster meat, simply chop it and have it ready.

In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Once the butter is melted and slightly foamy, whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This step is crucial for thickening our cheese sauce later. Gradually whisk in the room temperature half and half and evaporated milk until smooth, ensuring there are no lumps. My personal tip here is to make sure your half and half is at room temperature to prevent the sauce from seizing up.

Continue to simmer the sauce base over medium heat for 3-5 minutes, stirring frequently, until it visibly thickens to a creamy consistency. Once thickened, stir in the garlic powder, onion powder, Creole seasoning, and cayenne pepper. Allow the seasonings to simmer with the sauce for an additional 2 minutes to fully develop their flavors. For a richer flavor, I like to toast my individual spices for a few seconds in a clean, dry pan before adding them to the sauce.

Reduce the heat to low, then gradually stir in the sharp cheddar cheese, jack cheese, and about half of the mozzarella cheese until completely melted and smooth. Season the cheese sauce with salt and freshly ground black pepper to taste. Once the cheese sauce is velvety, add the cooked macaroni and chopped lobster meat to the pan, stirring gently to ensure everything is evenly coated. Taste and adjust seasoning if needed.

Preheat your oven to 375℉ (190°C). Transfer the lobster mac and cheese mixture into a baking dish. Sprinkle the remaining mozzarella cheese evenly over the top, creating a delicious cheesy crust. Bake for approximately 20 minutes, or until the topping is bubbly and golden brown. I find that a quick broil for the last minute or two can give it an extra beautiful golden top, but keep a close eye on it so it doesn't burn!