In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes.

Preheat a grill or skillet over medium-high heat. Cook the lamb chops for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let rest for a few minutes before serving.

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

In a large saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, continuing to stir until the mixture thickens.

Reduce heat to low and add in the cheddar and mozzarella cheeses, stirring until melted and smooth. Season with paprika, salt, and pepper.

Fold in the cooked macaroni and lobster meat until well combined. If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until golden brown.

Preheat the oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with olive oil, salt, and pepper. Spread out in a single layer.

Roast in the oven for 12-15 minutes until tender and slightly crispy. If using, add lemon zest before serving.