Bring a pot of salted water to a boil.

Add lobster tails and boil for 8-10 minutes making sure tails are bright red-orange upon removing them from water with tongs. Set aside

Bring pot of salted water to a boil.

Add macaroni pasta and cook as directed on package until al dente. Transfer into a colander in the sink and drain.

Mix 1-2 teaspoons olive oil with pasta to prevent pasta from sticking and set aside.

Preheat oven to 350℉ in prep for baking later.

(If using already grated cheese, skip this and begin melting butter. However, if grating your own cheese I recommend grating cheese before melting butter to avoid burning your milk mixture while trying to grate your cheese quickly.)

Melt butter over medium heat in a large sauté pan.

Once melted, add shallots and cook for 3 minutes or until soft.

Add flour and mix until combined.

Whisk in milk slowly and bring mixture to a boil being sure to whisk constantly.

Add heavy cream, dijon mustard, salt and pepper, and cheddar cheese and mix until combined.

Then add gruyère cheese and stir until all the cheese is melted and then remove pan from heat.

Add pasta and lobster to cheese sauce and mix together until well incorporated.

Pour into a 9x13 baking dish top with 2 tablespoons bread crumbs and bake for about 20 minutes or until golden and serve.