Preheat oven to 400°F.
Combine dry macaroni, water, salt, bay leaf, and garlic in the insert of an Instant Pot. Stir to submerge and cook on high pressure for five minutes. Perform a quick release of pressure.
While the macaroni cooks, shred Parmesan cheese and set aside. Shred remaining cheeses together. Remove four ounces and transfer to the bowl with the Parmesan.
Remove lid, discard bay leaf, and stir vigorously so that noodles separate. Stir in butter until melted. Add nutmeg, white pepper, fennel pollen, heavy cream, and vermouth and stir to combine. Stir in the Swiss / cheddar / Fontina mix until the cheese is melted and strands of cheese are forming. Stir in the lobster meat.
Transfer macaroni and cheese to an oven-safe dish such as a baking dish or a paella pan, top with the reserved Parmesan cheese mix, sprinkle with paprika, and place on the upper rack of the oven.
Bake at 400° for ten minutes, then switch to broil and cook until top has darkened and firmed.
Serve hot
