• Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions, about 7-9 minutes, until al dente. Drain and set aside.
• Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a roux.
• Step 3: Gradually whisk in the whole milk, and continue cooking, stirring occasionally, until the sauce thickens, about 5-7 minutes.
• Step 4: Remove the sauce from heat and stir in the shredded cheddar and Gruyère cheeses until they are fully melted and the sauce is smooth. Season with salt and black pepper.
• Step 5: Add the cooked macaroni and chopped lobster meat to the cheese sauce, stirring to combine. Transfer the mixture to a 9×13-inch baking dish.
• Step 6: In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the mac and cheese.
• Step 7: Bake the Lobster Macaroni and Cheese for 20-25 minutes, or until the topping is golden brown and the edges are bubbly. Let the dish cool for 5 minutes before serving.