1. Bring a large pot of salted water to a boil and add the lobster tails in their shells.
2. Simmer just until done, about 1 minute per ounce of lobster tail (for example, a four-ounce lobster tail would cook for 4 minutes).
3. Once the lobster tails are done cooking, place them in a bowl of ice water to halt the cooking.
4. Remove the shells and add the lobster meat to the mac & cheese in step 6.

Cook pasta:

1. Bring a large pan of salted water to boil. Add pasta and cook according to pack instructions.
2. In a large saucepan, melt Black Truffle Flavored Butter, whisk in flour and continue to cook over medium heat for 4 minutes to make a roux.
3. Whisk in warm milk, salt and pepper and simmer until slightly thickened, 1-2 minutes.
4. Slowly add shredded cheeses by handfuls until all the cheese is melted and the mixture is smooth.
5. Add pasta and adjust salt and pepper.
6. Add lobster and cook until lobster is heated through.
7. Optional: top with more shredded cheese.