Preheat the oven to 350. Coat a 2 to 3-quart baking dish with non-stick cooking spray.
Cook the lobster tails, either by broiling the tails or by boiling in 5 quarts of boiling water, covered for 5 minutes until the tails turn bright pink. Remove the lobster meat from the tails and set it aside.
See the recipe for broiled lobster tails here.
Cook the pasta according to package directions.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the flour, then whisk until combined and the flour is cooked through about 1 -2 minutes.
Add the milk and whisk until combined. Heat until the milk is hot and bubbly.
Add the cheeses and stir until melted. Then add the salt, 1/4 teaspoon garlic powder, onion powder, mustard powder and smoked paprika. Stir to incorporate.
Add the pasta to the pot and stir until combined.
Chop the lobster meat into small pieces. Melt 2 tablespoons of butter in a skillet over medium heat. Add 1/4 teaspoon garlic powder and the chopped lobster. Cook the lobster for 1-2 minutes in the garlic butter.
Add the lobster to the pasta, reserving a few pieces for garnish on the top.
Stir the pasta, cheese and lobster together, then pour into prepared baking dish.
Mix 2 tablespoons of melted butter with the panko. Sprinkle the panko on top of the mac and cheese.
Bake at 350° F. for 15 minutes until the breadcrumbs are toasted and the cheese is bubbling and gooey.
Top with reserved lobster, minced chives, and parsley if desired.
Enjoy right away.