Preheat your oven to 375°F (190°C).
Bring salted water to a rolling boil over high heat.
Carefully place the prepared lobster tails into the boiling water, one at a time.
Boil the lobster tails for about 7-10 minutes, depending on their size. The shells should turn bright red, and the meat should be opaque.
Carefully remove the lobster tails from the boiling water.
In the same boiling water, cook the elbow macaroni according to the package instructions. Drain and set aside.
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux. Cook for 2-3 minutes until it forms a paste.
Add in your roasted garlic cloves smashing them until smooth
Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the mixture thickens.
Reduce the heat to low and add the cheddar, Gruyère, and Colby Jack cheeses. Stir until the cheeses melt and the sauce becomes smooth.
Season the cheese sauce with salt, black pepper, and bayou city seasonings. Adjust the seasoning according to your taste.
Add the chopped lobster meat to the cheese sauce, stirring gently to combine.
In a large mixing bowl, combine the cooked macaroni and the cheesy lobster mixture, ensuring an even coating.
Transfer the mixture to a greased baking dish and spread it evenly. Top with 1-2 cups of Colby Jack cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
Garnish with chopped fresh parsley and smoked paprika before serving.
