Start by bringing a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until just shy of al dente, about 6-7 minutes. Drain the pasta and set it aside, ensuring it retains a bit of heat to absorb the upcoming flavors.

If using fresh lobster, boil it in a separate pot of water for 7-8 minutes until fully cooked. Once it’s cool enough to handle, chop the lobster meat into bite-sized pieces. For pre-cooked lobster, simply chop it directly into pieces and set it aside for later.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour and cook for about 1 minute, stirring constantly.

Gradually whisk in 1 cup of room temperature half-and-half and 1 cup of evaporated milk. Keep whisking until smooth and free of lumps. Allow the mixture to simmer on medium heat for 3-5 minutes, or until it thickens slightly and coats the back of a spoon.

Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of Creole seasoning, and a pinch of cayenne pepper to the thickened mixture. Stir well and let the sauce simmer for an additional 2 minutes.

Reduce the heat to low and gradually stir in 1 cup of sharp cheddar cheese, 1 cup of jack cheese, and half of the mozzarella. Continuously stir until all the cheeses are melted and the sauce is creamy.

Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce, ensuring everything is well-coated. Taste the mixture and adjust the seasoning as needed.

Preheat your oven to 375°F (190°C). Transfer the cheesy lobster mixture into a greased baking dish, spreading it evenly. Top with the remaining mozzarella cheese.

Bake the Lobster Mac and Cheese in the preheated oven for about 20 minutes until the top is golden brown and bubbly.

For a delightful crispy top, broil the dish for an additional 1-2 minutes, keeping a close eye to avoid burning.