Remove the lobster tails from their shells. You can do this by cutting the underside of the shell with kitchen shears and gently pulling out the meat. Chop the lobster meat into bite-sized pieces.
In a large pan, melt 4 tbsp of butter over medium-low heat. Add the chopped lobster meat to the skillet and poach in the butter for about 3-4 minutes, turning the pieces occasionally, until the lobster meat is opaque and cooked through. Remove the lobster meat from the pan and set aside.
Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set aside.
In a large bowl, combine the shredded cheddar, Gruyere, and Parmesan cheeses. Add paprika, garlic powder, onion powder, salt, and pepper. Mix well.
In the same pan, using the butter from the lobster meat, stir in 2 tbsp of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly. Gradually whisk in the heavy cream and whole milk until the mixture is smooth. Slowly add the cheese mixture to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
In a large greased baking dish, combine the cooked macaroni, poached lobster meat, and the cheese sauce. Mix until everything is evenly coated. Sprinkle the breadcrumbs and chives evenly over the mac and cheese.
Bake in the preheated oven at 350 for about 20 minutes or until the top is golden brown and the cheese is bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chives if desired.
