Preheat your oven to 250ºC (480ºF). Halve the lobster tails and place them flesh-side up on a baking sheet. Mix melted butter, minced garlic, salt, and pepper, then brush this mixture onto the lobster. Bake for 10-15 minutes until cooked through. Chop the lobster into bite-sized pieces.

In a medium saucepan over medium heat, melt 4 tablespoons of butter and whisk in 4 tablespoons of flour until it turns a light golden color. Gradually pour in 2 cups of milk and 1 cup of cream, whisking continuously until thickened, about 5-7 minutes. Stir in 2 cups of shredded cheese, Dijon mustard, paprika, and other seasonings until melted and smooth.

Bring a large pot of salted water to a boil and add 8 ounces of macaroni. Cook for about 8 minutes or until al dente; drain and set aside.

In a large mixing bowl, combine the cooked macaroni, cheese sauce, and chopped lobster meat. Fold gently until all the pasta is evenly coated. Transfer into a greased baking dish.

Combine cubed ciabatta bread with 2 tablespoons of olive oil, ¼ cup of grated Parmesan cheese, and a sprinkle of fresh thyme. Mix well and sprinkle evenly over the mac and cheese.

Bake for 15-20 minutes or until golden brown and bubbly. Watch it closely during the last few minutes.

Let it rest for 5-10 minutes before serving. Optionally garnish with chopped parsley.