Ingredients

• 12 ounces elbow macaroni

• 4 (4 ounce) lobster tails, thawed if frozen

• 12 ounces shredded Gruyère cheese

• 12 ounces Swiss-style processed cheese slices, torn

• 5 tablespoons all-purpose flour

• 4 tablespoons butter

• 1 shallot, chopped

• 3 cloves garlic, minced

• 2 3/4 cups whole milk

• 1/3 cup dry white wine

• 1 (6 ounce) can refrigerated lump crabmeat, drained

• 1 1/2 teaspoons seafood seasoning, such as Old Bay®, plus more for garnish

• 1/4 teaspoon freshly ground black pepper

• 2 cups cubed day-old crusty country bread

• chopped fresh chives, for garnish

• lemon wedges, for serving