1. Cook the Pasta:

• Bring 2 ½ cups of water to a boil in a large pot.
• Add the corkscrew pasta and cook according to the package instructions until al dente.
• Drain the pasta and set it aside.

2. Make the Cheese Sauce:

• In the same pot, melt 2 tablespoons of butter over medium heat.
• Whisk in the flour and cook, stirring constantly, for 1 minute to form a roux.
• Gradually add the milk and water, whisking to ensure no lumps form.
• Continue cooking for 5-7 minutes, stirring frequently, until the mixture thickens.
• Add the salt, garlic powder, onion powder, smoked paprika, and pepper. Stir well.
• Add the shredded cheddar and mozzarella cheeses, stirring until fully melted and smooth.

3. Combine Pasta and Lobster:

• Add the cooked pasta and chopped lobster meat to the cheese sauce.
• Gently stir to coat the pasta and lobster evenly.

4. Prepare the Breadcrumb Topping:

• Melt the remaining 2 tablespoons of butter in a small bowl.
• Stir in the panko breadcrumbs until evenly coated.

5. Assemble and Bake:

• Preheat the oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with cooking spray.
• Transfer the lobster mac and cheese mixture to the prepared baking dish.
• Sprinkle the panko breadcrumb mixture evenly over the top.
• Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.

6. Garnish and Serve:

• Remove the dish from the oven and allow it to cool for a few minutes.
• Garnish with additional chopped lobster meat and sliced chives.
• Serve hot and enjoy the luxurious flavors!