Spray a 2 quart baking dish with olive oil spray and preheat your oven to 325°.
Bring a large pot of water to boil. Once boiling, stir in a palmful of sea salt before adding in the pasta. Cook the pasta to al dente. Try to aim for the sauce and pasta to be done at the same time.
In a bowl, combine the white cheddar, fontina and 1/2 cup parmesan. Stir to combine.
Meanwhile, melt butter in a saucepan over medium to medium-low heat. Once melted, whisk in the flour and cook for 1 to 2 minutes. Reduce the heat to low and pour in the half & half and whisk until thickened to the consistency of a creamy soup.
Remove off of the heat and season with salt, pepper and nutmeg, stir to incorporate.
Add 1/3 of the cheeses and stir until smooth.
Next add in drained cooked pasta and chopped lobster, stir to combine.
Spoon half of the mac and cheese to the prepared baking dish and top with half of the remaining cheeses. Repeat with the remaining mac and cheese and top with the last of the cheese.
In a small mixing bowl, combine the panko, 1/4 cup parmesan and 2 tablespoons melted butter, stir to combine and sprinkle over top of the pasta.
Bake on the middle rack of your preheated oven for 10 minutes. If needed, switch the broiler on and broil the top of the crumbs are until golden brown.
Serve with a sprinkle of minced parsley.