Preheat your oven to 375°F (190°C).

In a large pot, bring salted water to a boil, then add 8 oz elbow macaroni. Cook until al dente, about 6-8 minutes. Drain and set aside.

In a medium saucepan, melt ½ cup butter over medium heat. Whisk in ½ cup all-purpose flour for about 2-3 minutes until golden.

Gradually whisk in 2 cups of milk, stirring constantly until thickened, about 5 minutes. Remove from heat and add 3 cups shredded cheddar cheese.

In a large bowl, combine the macaroni and 1 lb of lobster meat with the cheese sauce. Mix until well-coated.

Grease a baking dish. Pour the mixture into the dish, spread evenly, and top with the remaining 1 cup shredded cheddar cheese and breadcrumbs.

Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.

Let cool for a few minutes. Garnish with ¼ cup chopped parsley before serving.