Leftover Cooked Lobster in a Macaroni and Cheese Recipe

I know it's hard to believe but
I had some left over cooked lobster.
This is a recipe I came up with using it
in a baked macaroni and cheese casserole.
Sometimes I use imitation crabmeat in this.

Ingredients:
8 oz elbow macaroni
16 oz heavy cream
8 oz shredded sharp cheddar cheese
4 oz cream cheese
6 oz fresh Parmesan cheese, grated
4 oz Gruyere cheese, shredded
1 lb lobster meat, chopped
1/2 cup breadcrumbs
3 garlic cloves, minced
1 medium onion, chopped
1 Tbsp olive oil
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F.
In a large pot bring salted water to a boil
and add elbow macaroni and cook until al dente.
drain the pasta and in the same pot, add cream,
wait until the cream warms up,
and then add half of the parmesan cheese,
cream cheese, gruyere cheese and
stir in until melted and thoroughly combined.
Preheat a saucepan with olive oil and saute garlic and onion.
Add chopped lobster meat and cook until the lobster is opaque,
add the lobster, garlic and onions to the pasta and cheese mix
place the mix in a lightly greased casserole baking dish
and cover with breadcrumbs and remaining parmesan cheese.
Bake in the oven until breadcrumbs and cheese
are golden brown (5-10 minutes).