1-First, preheat the oven to 450°F. Slice the lobster tails vertically, place them on a foil-lined baking sheet, brush with 2 tablespoons melted butter, and sprinkle with Cajun seasoning. Bake for 10 minutes until lightly colored, then remove the meat from the shells, chop it roughly, and pour the remaining butter from the baking sheet over the lobster. Set this aside and reduce the oven temperature to 375°F.

2-Next, cook the pasta. Bring 8 cups of water to a boil in a large pot, add 1 pound of cavatappi pasta and salt, and cook until al dente. Drain and set aside to prevent it from becoming mushy.

3-Now, for the cheese sauce: Heat 1 teaspoon olive oil over medium-high heat and sauté 2 teaspoons minced garlic for 1 minute. Add 3 tablespoons butter and let it melt, then whisk in 1/2 cup all-purpose flour and cook for about 1 minute. Slowly add 2 1/4 cups heavy cream and 2 1/4 cups whole milk while whisking. Stir in 2 teaspoons onion powder, 2 teaspoons garlic powder, 3/4 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne powder, salt, and pepper to taste. Add half of the shredded cheeses 1.5 cups mild cheddar, 1.5 cups Monterey Jack, and 1.5 cups Gruyere until melted, then remove from heat.

4-In a 9×13 inch baking dish, combine the cooked pasta with 2 large beaten eggs and 1 tablespoon butter. Mix in the cheese sauce to your desired cheesiness and half the lobster, stirring well. Spread the remaining lobster on top, sprinkle with the rest of the cheese evenly, leaving the lobster visible.

5-Finally, melt the remaining 2 tablespoons butter, combine with 1/2 cup panko crumbs, and sprinkle over the dish, mostly leaving the lobster uncovered. Bake at 375°F for 27 to 35 minutes. Let it rest for 10 minutes before garnishing with chopped parsley and serving.