Preheat your oven to 450°F (230°C). Place lobster tails on a baking sheet and bake for 10 minutes or until the shells turn a tempting pink color.

Once cooled, remove lobster meat from the shells and chop into bite-sized pieces. Toss in a bowl with melted butter from the baking sheet.

Lower the oven temperature to 375°F (190°C).

Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.

In a large bowl, combine the shredded cheeses.

Heat olive oil in a pan, add minced garlic, and sauté for 2 minutes.

Whisk in the flour and cook for 1 minute.

Gradually whisk in the heavy cream and whole milk. Add onion powder, garlic powder, dry mustard, paprika, and optional cayenne. Season with salt and pepper.

Stir in half of the shredded cheese until melted.

Turn off the heat and mix in the pasta, beaten egg, and 1/2 tablespoon of melted butter.

Pour the cheesy sauce over the pasta and lobster mixture. Add the remaining lobster and stir.

Spread out the mixture in a baking dish. Top with the rest of the shredded cheese and panko crumbs mixed with melted butter.

Bake for 30 minutes, until golden and bubbly.

Let cool for 10 minutes before garnishing with parsley or minced rosemary. Serve in individual ramekins or family-style.