In a large pot of salted boiling water, cook the cavatappi pasta until al dente, about 1 minute less than package instructions. Drain and rinse under cold water.

In a medium saucepan over medium heat, melt the butter until bubbly. Gradually whisk in the flour and cook for about 2-3 minutes to form a roux.

Slowly add the milk while whisking continuously. Cook for about 5 minutes until thickened. Stir in garlic powder, onion powder, mustard powder, and nutmeg.

Reduce heat to low and add the cheeses, stirring until melted and smooth.

Fold the drained pasta and lobster into the cheese sauce. Transfer to a greased baking dish.

In a small bowl, mix breadcrumbs with melted butter, salt, and pepper. Top the lobster mac and cheese with this mixture.

Preheat oven to 375°F (190°C) and bake for about 35 minutes until golden brown. Optionally broil for 1-2 minutes for extra crispiness.

Let cool for 10 minutes. Garnish with chopped parsley before serving.