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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Bring a large pot of lightly salted water to a boil.
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3
Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain.
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4
Melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft, about 3 minutes.
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5
Stir flour into shallot mixture and cook for 1 minute; whisk in milk.
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6
Bring milk mixture to a gentle boil, whisking constantly.
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7
Set aside a large pinch of the Cheddar cheese, Gruyere cheese, and a few cubes of the Brie cheese to use for topping.
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8
Stir Dijon mustard and remaining Cheddar cheese, Gruyere cheese, and Brie cheese into milk mixture; remove from heat and stir until all cheese is melted, about 2 minutes; season with salt and pepper.
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9
Stir macaroni and lobster meat into cheese mixture; pour into a baking dish.
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10
Whisk panko bread crumbs, Parmesan cheese, and reserved Cheddar and Gruyere cheese together in a bowl; sprinkle over the top of lobster mixture.
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11
Cut remaining 1 tablespoon butter and reserved Brie cheese into tiny pieces and scatter evenly over crumb mixture.
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12
Bake in the preheated oven until bubbly and golden, about 20 minutes.
