1. Cook the pasta: Boil the elbow macaroni in salted water according to the package instructions. Drain and set aside.

2. Prepare the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux. Slowly pour in the milk and heavy cream, whisking continuously until the mixture thickens, about 3-5 minutes.

3. Add the cheese: Reduce heat to low. Stir in the shredded cheese until fully melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Mix in the cooked lobster meat.

4. Combine and transfer: Mix the cooked macaroni with the cheese sauce until well coated. Transfer the mixture to a baking dish that fits your air fryer.

5. Prepare the topping: In a small bowl, combine panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese. Lightly spray the top with cooking spray.

6. Air fry: Preheat your air fryer to 350°F (175°C). Place the baking dish in the air fryer and cook for 10-12 minutes, or until the top is golden and crispy.

7. Serve: Remove the baking dish from the air fryer carefully. Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.