Cook elbow macaroni per package directions, salted to taste. Drain, do Not oversalt.
Wash lobster tails well and use kitchen scissors to remove lobster meat from shell. Then cut each one in half, length wise and dice.
Add Lobster to small bowl or cup, and add all of the lobster ingredients, except for the butter.
Melt 1 tbsp of unsalted butter in a small skillet on medium heat, then toss in lobster. Cook until pink, about 3 minutes, do not dry it out. Remove from heat and set it aside covered. Preheat oven on broil.
To make cheese sauce, melt 4 tbsp of unsalted butter in a large non stick skillet on medium heat.
Add flour and whisk, then add both milks, paprika and salt.
Let the milk mixture get a little thicker.
Add cheddars leaving 1/4 of each to be used for the top, and whisk for about a min. Next add 1 1/2 cup of mozzarella, turn down heat and mix in, this should be about a minute, do not let it melt all the way.
Remove from heat and add macaroni. Tip: If you let the cheese melt all the way prior to adding pasta, the cheese will over melt, and becomes watery.
Mix well and add lobster. After mixing lobster in, transfer to a buttered oven safe pan.
Top with both cheddars, then top with mozzarella last. Broil for about 5 minutes uncovered. Watch carefully not to burn the top.
Remove from heat, slightly cool and enjoy. Tip I would use more lobster next time. You can use shrimp if you prefer, or omit the seafood all together. Just skip over that part and proceed with mac and cheese. Don’t forget to comment.