While you're gathering ingredients, combine the Panko breadcrumbs with 3 tablespoons melted butter, salt, and pepper in a skillet over medium heat. Toast, stirring frequently, until golden brown and fragrant (about 3-4 minutes), then transfer to a plate and set aside. This can happen while your pasta water comes to a boil. Soften the cream cheese to room temperature by leaving it on the counter for 10 minutes, or cut it into small pieces to speed up the process. Shred the cheddar and gouda cheeses and set them aside together. Chop the cooked lobster tails into 1-inch chunks and set aside.

Bring a large pot of salted water to a boil and add the macaroni. Cook for 6-9 minutes until al dente (tender but with a slight bite). Before draining, reserve 1 cup of the starchy pasta water in a measuring cup—this will help adjust the sauce consistency later. Drain the pasta in a colander and set aside.

In the same pot (no need to wash it), melt 3 tablespoons unsalted butter over medium heat. Add the flour and stir constantly for 2-3 minutes to create a roux—this base will thicken your sauce and cook out any raw flour flavor. I like to use a whisk here to prevent lumps from forming as you work in the next step.

Gradually pour the half & half into the roux while whisking constantly to prevent lumps. Once smooth, add the softened cream cheese and whisk until fully incorporated. Stir in the Old Bay seasoning and garlic powder, then reduce heat to low and add the shredded cheddar and gouda cheeses a handful at a time, stirring gently until each addition melts completely before adding more. The low heat prevents the cheese from becoming grainy or separating.

Add the cooked pasta from Step 2 to the cheese sauce and fold gently to coat evenly. If the mixture seems too thick, add reserved pasta water a little at a time until you reach your desired consistency—the pasta will absorb more liquid as it sits. I find that a creamy, flowing sauce works better than a thick one since it keeps the pasta tender and luxurious. Taste and adjust seasoning with salt and pepper as needed.

Gently fold the lobster chunks from Step 1 and the fresh parsley into the mac and cheese, along with the lemon juice. Stir carefully to distribute the lobster evenly without breaking it into smaller pieces. The lemon juice brightens the rich, buttery flavors of the dish and adds a subtle coastal note that complements the Old Bay perfectly.

Divide the lobster mac and cheese into serving bowls or plates, then generously top each portion with the toasted breadcrumb mixture from Step 1. The golden, buttery breadcrumbs add a satisfying crunch that contrasts beautifully with the creamy pasta and tender lobster.