Preheat your oven to 350°F (175°C).

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to make a roux. Cook for about 1-2 minutes, until the mixture turns a light golden color.

Slowly add the warm milk to the roux, whisking continuously to avoid lumps. Cook the mixture until it thickens and coats the back of a spoon.

Remove the saucepan from the heat and stir in the shredded cheddar and grated gruyere cheese. Mix until fully melted and smooth.

Season the cheese sauce with salt, black pepper, and paprika. Adjust to taste.

Add the cooked macaroni and lobster meat to the cheese sauce and stir until evenly coated.

Transfer the macaroni and cheese mixture to a baking dish. Sprinkle the top with breadcrumbs, if using.

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.

Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Serve hot and enjoy your luxurious Lobster Macaroni and Cheese!