Bring a large pot of salted water to a boil. Add the whole lobster and cook for about 8-10 minutes until bright red and cooked through. Remove the lobster, let it cool, then remove the meat from the shell and chop into bite-sized pieces.

Cook the Pasta

In the same pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make the Cheese Sauce

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 5-7 minutes.

Add Cheeses

Remove the saucepan from heat and stir in the cheddar, Gruyère, Fontina, Parmesan, and goat cheese until melted and smooth. Season with salt, black pepper, and paprika to taste.

Combine Pasta and Lobster

Add the cooked macaroni and lobster meat to the cheese sauce, stirring to combine thoroughly.

Bake the Dish

Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Sprinkle breadcrumbs over the top. Bake for 25-30 minutes until golden and bubbly.

Serve

Remove from the oven and let cool slightly. Garnish with fresh parsley and serve hot.