Preheat oven to 350 degrees F (180 degrees C).
In small saucepan, heat Milk (2 cup) to just below a simmer.
In a saute pan, melt half of Unsalted Butter (2 tablespoon). Add All-Purpose Flour (2 tablespoon) and whisk to combine. Let cook, stirring, for 2 minutes.
Gradually whisk in warm milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn't scorch on the bottom.
Remove from heat and stir in White Cheddar Cheese (1 1/2 cup), Fontina Cheese (1 cup), and Gruyère Cheese (1 cup).
Once cheeses are melted, season sauce with Salt and Pepper (to taste). Stir in Cayenne Pepper (1/2 teaspoon), Ground Nutmeg (1 pinch), and Dry Mustard (1/2 teaspoon).
Cook Cavatappi Pasta (8 ounce) in large pot of boiling salted water until just al dente. Drain and return to pot. Add cheese sauce and stir.
Fold in Lobster (6 ounce).
Melt remaining Unsalted Butter (2 tablespoon) and stir in Panko Breadcrumbs (1/2 cup) and Romano Cheese (1/4 cup).
Transfer pasta to 2-quart baking dish or individual serving dishes such as ramekins, French onion soup bowls, or souffle pans. Sprinkle with bread crumbs and bake for 25 to 30 minutes or until browned on top and bubbling throughout.
Serve hot and enjoy.