Preheat the oven to 350 degrees F.
Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl. Set aside.
Combine the flour with the 2 sticks melted butter in a large saucepan over medium-low heat. Add the garlic powder, 1 tablespoon salt and 1 tablespoon pepper; stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the Cheddar and 2 pounds of the Parmesan.
Mix together the breadcrumbs, Italian seasoning and the remaining 1 stick melted butter and 1/2 cup Parmesan in a bowl.
Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10-by-12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lee Pinto, Yankee Lobster