In a large pot, bring salted water to a rolling boil. Add your macaroni and cook according to package directions, typically 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and set it aside.

Create a double boiler by placing a heatproof mixing bowl over a pot of simmering water. Add your Asiago, Swiss, Monterey Jack, and Cheddar cheeses along with 1½ cups of heavy cream. Stir continuously for about 5-7 minutes, until all the cheeses melt into a smooth, velvety sauce.

While the cheese mixture is melting, preheat your oven to 350°F (175°C).

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add finely chopped shallots and chives, cooking for about 3-4 minutes until the shallots are soft and translucent.

Stir in the diced lobster meat into the skillet and cook for an additional 1-2 minutes, just until the lobster is warmed through.

In a large mixing bowl, combine the cooked macaroni with the lobster mixture. Gradually pour in the melted cheese sauce, stirring gently until everything is thoroughly coated.

Pour the Lobster Mac and Cheese mixture into a buttered oven-safe baking dish, spreading it out evenly. Sprinkle grated Parmesan cheese and bread crumbs generously over the top.

Place the baking dish in the preheated oven and bake for 12-15 minutes. Watch closely for the top to turn golden brown and the edges to bubble.