Preheat your oven to 350°F (175°C). In a large saucepan, bring 5 cups of water to a boil and add 1/2 teaspoon of salt. Add the pasta and cook for 11 minutes, stirring frequently until al dente. Drain the pasta and set it aside.

In a separate pan, melt 2 tablespoons of butter over medium heat. Add the lobster tails and cook for about 4 minutes, until just cooked through. Remove from the pan and set aside.

Using the same pan, sauté the chopped shallots for about 2 minutes. Remove from the pan and set aside.

In a larger pan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour to create a roux, stirring constantly for about 1-2 minutes. Slowly add the half-and-half, continuing to whisk until the sauce begins to thicken.Add 1 1/2 teaspoons of salt, black pepper, cayenne pepper, and paprika to the sauce.

Stir in the minced garlic and sautéed shallots.

Add the shredded Muenster, white cheddar, and Gruyere cheeses to the sauce, stirring until fully melted and smooth.

Cut the cooked lobster tails into bite-sized pieces and fold them into the sauce.

In a baking dish, combine the cooked pasta and cheese sauce, mixing well.

Sprinkle the panko bread crumbs evenly over the top.

Transfer the dish to the preheated oven and bake for 20 minutes, or until golden and bubbly.

Remove from the oven and sprinkle with fresh thyme and dried parsley.