Preheat your oven to 375°F (190°C) and spray a muffin tin with cooking spray.

Cook elbow pasta in boiling salted water until al dente, about 6-8 minutes, then drain carefully.

Sauté in a skillet over medium heat, melting the unsalted butter. Add shallot and garlic, cooking until soft.

Whisk in the all-purpose flour, cooking for 1-2 minutes to get rid of the raw flour taste.

Gradually pour in the heavy cream, whisking constantly to smooth out lumps, for about 2-3 minutes.

Mix in the cream cheese, gouda, mild cheddar, and lobster meat, stirring until melted and combined.

Combine the cooked pasta into the cheese mixture and season with black pepper.

Fill each muffin cup with the mixture, topping with bread crumbs and chives.

Bake in the oven for 15-20 minutes, until golden brown and bubbly.