Cook, stirring occasionally, until thick, 3 to 4 minutes. Bring to a simmer reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Add cold milk to flour mixture whisk until completely incorporated. Whisk in flour cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Melt 2 tablespoons butter in the same skillet over medium heat.When cool enough to handle, remove lobster meat from shells and chop meat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Preheat oven to 400 degrees F (200 degrees C).Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.Pour the macaroni into a 4 quart casserole and smooth the top. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Melt 5 tablespoons of butter in a saucepan over medium-low heat.Preheat oven to 350 degrees F (175 degrees C).
Bring to a gentle simmer over medium heat, and cook for 20 minutes. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes scrape the onions into a small bowl and set aside. Melt 2 tablespoons of butter in a saucepan over medium heat.Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up.Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Once the water is boiling, stir in the macaroni, and return to a boil. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.
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