Preheat your oven to 350°F. Cook the macaroni in a large pot of boiling water until al dente, following the package directions. Drain and set the pasta aside.

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2-3 minutes, whisking continuously.

Gradually add the heavy cream and whole milk to the saucepan, whisking constantly until the mixture is smooth. Continue cooking the sauce for about 5 minutes, or until it thickens.

Remove the saucepan from the heat and stir in four cups of the cheese blend (two cups of each kind) until melted and smooth. Add salt to taste.

In a large mixing bowl, combine the cooked macaroni, chopped lobster, and cheese sauce, ensuring everything is well-coated. Transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining two cups of cheese over the top.

Bake in the preheated oven for approximately 20 minutes, or until the cheese on top is bubbly and slightly golden. Serve and enjoy!