1. Boil the macaroni
Bring a large pot of generously salted water to a boil. Cook the macaroni until just al dente, following package directions. This ensures the pasta stays tender but not mushy after baking. Drain well and set aside.
2. Sauté the seafood
In a skillet over medium heat, melt the butter with the olive oil. Add the shrimp and cook for about 2–3 minutes, turning once, until pink and just cooked through. Add the lobster meat and gently toss for about 1 minute, just to warm it without overcooking. Remove the seafood from the pan and set aside.
3. Make the cheese sauce
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