Cut the butter into 1 ounce cubes.

Place the 4 cubes in a small pot and slowly melt over low heat

Add Lobster meat and cook 5-7 minutes or until opaque. Lobster claw meat will cook faster so monitor.

Remove the meat and set aside

Place another pot on high heat and heavily salt water for boiling the macaroni pasta

Melt the remaing 1 ounce cube of butter in a medium sized pan/pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly to etablish a consistent rouge. The result should have a mildly nutty smell(not burn't).

Stir in the heavy cream and bring to a boil. Add milk and then bring that to a boil. Reduce heat and let simmer for 3 minutes.

While this simmers, add the macaroni pasta to the boiling salt water pot and let cook til al denta.

when the cream sauce has simmered 3 minutes blend in the cheeses slowly and stir until fully incorporated.

When the pasta is done to liking, pour over a colander to drain water.

Place the pasta in servering bowl and add in the cheesy cream sauce. Mix well.

Fold in the cooked lobster meat and serve while hot.