Bring a large pot of water to boil. Make sure you will be able to fit the lobsters to be completely covered with water. Season water with about 2 tbsp of coarse salt and 1 tbsp of whole peppercorns. Lower the heat to medium so the water doesn’t boil over.
Submerge lobster into the water and close the lid. (Leave a crack for steam to escape.) Let lobster cook according to its weight, until it’s bright red. (You will most likely find the cooking time right on the box but if not, it takes about 10 minutes per pound to cook but don’t exceed 25 minutes for 3-5 lb lobsters.)**
Take lobster out of the water and let it cool down before taking out the meat.
Take Out Lobster Meat:
Twist off the tail. (You will see not so pleasant content of its stomach but you can simply rinse the edge of the rail off with cold water.) Twist off both claws at the sides of the body. Separate the claw from the knuckle by twisting it off.
Using kitchen shears, cut the underside of the tail all the way down. Pull it apart and take out the tail meat. Use lobster crackers to crack the tough shell of the knuckles and claws. Carefully pull it apart and take out the claw and knuckle meat. Carefully go through the meat to make sure there is no pieces of shells leftover. Chop all lobster meat into smaller pieces.
Cooking Lobster Tails:
Preheat the oven to 450° and cover a baking sheet with parchment paper. Melt 2-3 tablespoons of butter and mix it with some salt, squeeze of lemon juice, and 2 pressed garlic cloves.
Butterfly the lobster shell: Pick up the lobster tail and cut the hard, outer shell down the middle all the way down to where the shell meets the tail. To pull the shell apart, you will need to use some muscle and crack the softer underside with your hands. But be careful not to actually crack the shell apart in two.
As you pull the shell apart to expose the lobster meat, use your hands to gently separate the meat off the sides of the shell. Don’t pull out lobster meat completely, just separate it off the sides. If you see a dark vein along the lobster tail meat, which is lobster’s intestines, pull it out.
Place butterflied lobster tails on the prepared baking sheet cut-side up and brush the meat liberally with butter mixture. Bake them for 10 minutes.
Let lobster tails cool until it can be handled and take the meat out of the shell. Chop it and set aside.
Make Mac and Cheese:
Cook corkscrew pasta in salted boiling water until al dente. While pasta is cooking, grate all the cheeses.
Melt butter in a large pot over medium heat and add pressed garlic. Let garlic simmer until fragrant and whisk in flour.
Once it's combined and looks like paste, start slowly pouring in milk while stirring constantly but gently. Keep whisking until all incorporated.
Stir in garlic power, ground mustard, paprika, salt, and pepper.
Add cheeses a handful at a time while slowly stirring. Keep slowly stirring until cheeses are melted and smooth.
Once all cheese is melted, stir in pasta until completely combined. Take the pot off heat.
Fold in chopped lobster meat and make sure it's evenly mixed throughout.
Preheat oven to 375°, grease a 9x13 baking dish, and spread mac and cheese in the baking dish.
Mix Panko crumbs with parsley, salt, and garlic powder in a bowl and pour in melted but. Toss until completely incorporated and spread the topping evenly over the mac and cheese.
Bake for about 20 minutes.
*For this dish, you will need about a pound to a pound and a half of lobster meat.Lobster tails – get about 5 depending on their size. Whole lobster – you will need 4-5 lbs of whole lobster. That means you need to get two medium or three small lobsters. ** 1 to 1 1/4 lb. lobster – cook for 10-12 minutes1 1/2 to 2 lb. lobster – cook for 15-18 minutes2 1/2 to 5 lb. lobster – cook for 20-25 minutes.