Preheat your oven to 375°F. Lightly grease a baking dish and set aside. Bring a large pot of salted water to a boil, cook macaroni until al dente, then drain and reserve.

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, until a smooth paste forms without browning, creating the base for the sauce.

Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook the mixture for several minutes, stirring frequently, until it thickens into a smooth and creamy béchamel sauce.

Reduce the heat to low and stir in cheddar, Gruyère, and half of the Parmesan cheese. Add Dijon mustard, paprika, salt, and black pepper, stirring until the cheeses melt completely and the sauce becomes silky.

Add the cooked macaroni and chopped lobster meat to the cheese sauce. Gently fold everything together until evenly coated, ensuring the delicate lobster pieces remain intact and beautifully distributed throughout the mixture.

Transfer the mixture to the prepared baking dish, spreading it evenly. In a small bowl, mix panko breadcrumbs with olive oil and the remaining Parmesan cheese, then sprinkle this topping evenly over the pasta.

Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and bubbling. Allow the dish to rest briefly before serving to enhance flavor and texture.

Remove the lobster mac and cheese from the oven and garnish with freshly chopped parsley. Serve warm and enjoy this luxurious, creamy dish with family or guests for an unforgettable dining experience.