Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
In a large saucepot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
Slowly whisk in the milk; bring to a simmer. Reduce heat and simmer until the milk mixture begins to thicken.
Add in the cheeses one handful at a time, whisking to combine, and not adding any additional cheese until the previous handful is fully incorporated.
Stir in the garlic powder, chives and lobster meat and allow to cook in the sauce, 4-5 minutes.
Pour the cooked pasta into the cheese sauce, stir to combine. Remove from heat.
In a small bowl, stir together the panko breadcrumbs and the pesto, until the breadcrumbs are evenly coated.
Divide the pasta between plates (or pour into serving dish) and top with breadcrumbs. Serve immediately.