1. Heat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions. Drain.
3. Meanwhile, heat 2 tablespoons butter in a saucepan set over medium heat.
4. Whisk in the flour and cook until smooth and light golden brown, about 2 minutes.
5. Slowly whisk in the milk. Stir in the shallot, ground mustard and nutmeg.
6. Simmer 5-10 minutes, or until the sauce is thick enough to coat the back of a spoon.
7. Stir in the cheese until melted and smooth.
8. Return the pasta to the large pot. Pour in in the cheese sauce and mix well. Stir in the lobster.
9. Pour the macaroni and cheese into a 2-quart baking dish or 6 oven-safe soup cups.
10. Melt the remaining butter in a saucepan. Stir in the breadcrumbs.
11. Spread the breadcrumb mixture over the macaroni and cheese.
12. Bake, uncovered, for 30 minutes, or until the breadcrumbs are golden brown and the cheese is bubbling.

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