Step 1

Preheat the oven to 400°F. Grease a 9x13 inch baking dish with cooking spray and set aside. Cook the noodles per the directions on the back of the box and drain well, set aside.

Step 2

In a heavy bottom skillet over medium-low heat, add 4 tablespoons of the butter and melt. Add the garlic powder, onion powder, salt, pepper, cayenne, and flour to the pan and whisk to mix into the butter. Cook for two minutes, whisking occasionally. Slowly add the half and half to the pan whisking constantly to avoid lumps. Bring to a simmer to thicken. Take off the heat and add 3 cups of the gruyere cheese and 1 cup of the white cheddar cheese, whisk to combine and melt the cheese into the sauce.

Step 3

Chop up the lobster so there is a mix of smaller and larger bite-sized pieces throughout. Mix the cheese sauce with the noodles and lobster and pour everything into the baking dish. I like to make sure a few pieces of the lobster is sticking up on top of the dish for a pretty presentation. Smooth out the top so it cooks evenly.

Step 4

Add the remaining cheeses on top of the casserole.

Step 5

Melt the remaining butter in a microwave-safe dish by microwaving in 15-second intervals until melted. In a medium-sized bowl add the breadcrumbs and melted butter, stir to combine. Sprinkle the breadcrumbs on top of the casserole. Bake 20-25 minutes until golden brown and bubbly. Serve with a parsley garnish, optional.