Step 1

Cook pasta al dente according to package instructions and drain.

Step 2

Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste.

Step 3

Slowly add evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.

Step 4

Add seasonings, onion and garlic powder, Creole seasoning, and cayenne pepper.

Step 5

Bring to a simmer and let it simmer gently for about 2 minutes.

Step 6

Stir in the cheeses (reserve 1/2 cup or more as a topping) and continue stirring until everything’s melted and evenly combined and smooth. Add salt and pepper, to taste.

Step 7

Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top.

Step 8

Transfer the pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese.

Step 9

Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.