1. Bring a small pot of water to a boil. Add the lobster tails and boil for 5-7 minutes until they are bright pink. Remove from the water and let them cool.

2. When the lobster is cool to the touch, use kitchen scissors to cut the lobster shell down the middle, then use your fingers to pull out as much meat as you can. Chop the lobster meat into large chunks and discard the shell.

3. Heat a large pot to medium heat and preheat the oven to 400F. To the pot, add the butter, garlic, and flour. Stir together for 2 minutes until the flour and butter are mixed and the garlic is soft but not browned.

4. Keep stirring while you slowly pour in the milk and cream. Increase the heat on the stove to medium-high and stir the milk flour mixture until it boils and thickens.

5. Stir in the mustard and fontina cheese for 2 minutes. Taste the sauce and add salt and pepper to your preference – it should be very flavorful!

6. Turn the heat off the stove and stir in the pasta and lobster chunks. Stir to combine and taste one more time for seasoning.

7. Transfer the mac and cheese to small baking dishes (or just one large one!). Place the dishes on a larger baking sheet and top evenly with the parmesan cheese and bread crumbs.

8. Bake the mac and cheese for 20-30 minutes until bubbly and browned on top. Enjoy!