• Heat oven 375 degrees

For lobster:

• In a medium pot bring 4 cups of water to a boil, cook lobster tails for 3-4 minutes (shell on).
• Remove lobster tails from water and allow the lobster to cool.
• Once cooled, remove the lobster meat from the shell by using kitchen scissors to open the shell. Clean and remove the vein and any other impurities from the meat. Then proceed to chop the meat into bite-sized chunks.
• To a pan, melt 2 tbsp of butter and season with old bay.
• Toss the lobster meat in the old bay, butter sauce for 2 minutes, and set aside until you build the cheese sauce.

For pasta:

• To the same water that you boiled the lobster tails, add salt and more water if needed and cook pasta noodles according to package instructions for al dente.

For Cheese Sauce:

• In a medium saucepan, melt butter and add flour 1 tbsp at a time, whisking until flour is dissolved into the butter.
• Cook roux for 2 minutes, until a light blond color.
• To the roux, slowly add milk, whisking constantly.
• Once the milk is added, add in heavy cream, slowly while simultaneously whisking the sauce. You do this so that you don't have any lumps in your béchamel sauce.
• Once heavy cream is added, allow the sauce to thicken, continue to stir.
• After about 3 minutes, the sauce should begin to thicken. At this point, lower your heat, and add your cheese a handful at a time, allowing each handful to melt into the sauce. 
• After you've added about a cup and a half of cheese to the sauce, add in your seasoning. Taste the sauce for saltiness and adjust as needed.
• Turn off the heat on the sauce and add in your chopped lobster meat and stir.

Assembly:

• In a baking dish or medium cast-iron skillet, combine the noddles with the cheese sauce by pouring in the sauce slowly. Ensure that the noodles get an even coat of the cheese sauce, you don't want the noodles swimming in the sauce. If you have too much sauce, save it for another day.
• Stir in another half a cup of shredded cheese.
• Smooth the top of mac and cheese in the dish or pan with a spoon.
• Top the mac and cheese with remaining shredded cheese until you have a full layer of cheese visible.
• Bake at 375 degrees for at least 25-30 minutes, putting a flat baking pan under the mac and cheese to catch any spilling.
• If at this point your mac and cheese could use some more browning on top, crank the heat to a low boil and crack the oven door open and let it cook for 3-5 more minutes.
• Do not take your eyes off it.
• Remove from oven, allow mac and cheese to rest for 10 minutes before serving.
• Top with the empty lobster shell to garnish.