Melt butter in large nonstick skillet over medium high heat. Add flour and cook, stirring constantly, until Roux is golden, about 1 minute. Add tomatoes and cook, stirring constantly, until mixture bubbles and is slightly thickened, about 3 minutes.

Add cheddar, milk, parmesean, mustard powder, and pepper to flour mixture; stirring, until cheese is melted and sauce is smooth, about 2 minutes. Add macaroni and lobster; cook, tossing, until heated through and mixed well, about 2 minutes. Serve sprinkled with parsley.

serving size: 1 cup 320 Cal., 9g total fat, 34g Carb, 3g fiber, 28g protein

FYI: if you like, an equal amount of chopped cooked shrimp and lump crabmeat can be substituted for lobster.