1. Heat 2 tablespoons of butter in a large saucepan over medium-high heat.
2. Season the peeled and cut lobster pieces with Tony’s Seasoning. Add the lobster pieces to the skillet and sear for 1-2 minutes per side, or until the lobster is opaque and cooked through. Be careful not to overcook.
3. Remove the lobster from the skillet and set aside.
4. In the same pan, melt 6 tablespoons of butter over medium heat. Add in Tony’s seasoning (to taste), onion powder, and paprika. Whisk to combine and let the spices toast.
5. Add 4 tablespoons of flour and whisk constantly for 2-3 minutes to create a roux.
6. Slowly whisk in the 3 cups of warmed milk and 2 cups of warmed heavy cream. Keep whisking until the sauce thickens, about 5-7 minutes.
7. Add the dijon, nutmeg, and grated garlic. Season with additional Tony’s, to taste.
8. Remove from heat and stir in 2 cups of mozzarella, 1 cup of Gruyère, and 1 cup of white cheddar until melted and smooth. This should take about 3 batches.
9. Preheat your oven to 350°F (175°C).
10. Combine the cooked pasta with the cheese sauce, mixing until evenly coated.
11. Layer half of the mac and cheese mixture into a greased baking dish. Sprinkle 1 cup of shredded white cheddar over this layer.
12. Add the remaining mac and cheese, then top with the cooked lobster, 1 cup of shredded mozzarella and a generous sprinkling of grated Parmesan.
13. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
14. Optional: Broil for the last 2-3 minutes for a crispier top, keeping a close eye to avoid burning
