Against all that decadent cheesy, soft texture in this lobster mac and cheese is a light layer of breadcrumbs on top to add a bit of crunch. It's rich, creamy, and full of delicious flavor.
Cook pasta to al dente, drain and rinse in cool (not cold) water.
In a large saucepan over medium heat, melt butter with Old Bay, pepper, garlic powder, and salt. Add flour and stir, cook for 30 seconds. Add heavy cream and milk, whisking as you go, until fully incorporated and mixture is smooth. Allow the cream mixture to cook until hot, you will see small bubbles and steam.
Slowly add the cheese, stirring as you go. Don’t dump all the cheese in at once. Stir, melt, add more, stir, melt.
Place half of the pasta into a 13x9 baking dish. Add half the cheese sauce and half the lobster. Repeat layer with remaining pasta, cheese sauce, and lobster.
Sprinkle bread crumbs all over the top of the pasta.
Bake uncovered 15-20 minutes, to brown top place under broiler (high 3-4 minutes, or low broil for 10 minutes).
Notes
It's important to note that in order to get the creamiest outcome of your cheese, you should be shredding it yourself straight from the block. I don't recommend using pre-shredded cheese from the store as those contain anti-caking agents which prevent the cheese from melting as well and can make your sauce grainy.
When using the broiler, remember that the broil heat is at the top. So if your dish is on the top shelf close to the flame it will brown a lot faster. Always watch carefully when broiling something.
Store leftovers in an air-tight container in the refrigerator for up to 3 days.