Preheat the oven to 375°F (190°C).

Prep the ingredients per the instructions above.

Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a saucepan, heat the heavy cream over medium heat. Once heated, whisk in the mascarpone cheese until smooth. Add the shredded white cheddar and Swiss, stirring until melted and combined. Season with salt and pepper to taste.

In a mixing bowl, combine the cooked macaroni, lobster, and cheese sauce. Transfer the mixture into a greased baking dish.

In a small skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the breadcrumbs and chopped thyme, cooking until the breadcrumbs are golden brown. Remove from heat.

Sprinkle the breadcrumb mixture evenly over the macaroni and cheese in the baking dish.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

While the mac and cheese is baking, prepare the side salad. Portion the spring mix, carrots, red onions, cherry tomatoes, and cucumbers. In a small bowl, whisk together the olive oil, sherry vinegar, shallots, salt, and pepper to make the vinaigrette. Drizzle the salad with the vinaigrette before serving.

For the Thai tea, bring 2 cups of water to a boil. Remove from heat and add the Thai tea mix (or black tea). Let it steep for about 5 minutes. Strain the tea into a pitcher and stir in the granulated sugar until dissolved. Chill in the refrigerator.

To serve, portion the lobster mac and cheese. Serve with side salad and Thai tea over ice cubes with half and half or preferred creamer. Enjoy your meal!