Preheat oven to 325 degrees and grease 4 mini cast iron skillets and set aside.
Bring a large pot of salted water to a boil. Add dried pasta and cook 1 minute less than the package directs so they cook to al dente. Drain and drizzle with a little bit of olive oil to prevent sticking.
Heat a large sauté pan over medium-high heat and melt 2 tablespoons of butter and add in sausage and cook until brown. Add in the lobster meat and cook until bright red and firm.
Grate the smoked gouda, smoked cheddar, and gruyere cheese and toss together to mix, then divide into three separate piles. It should be approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 11/2 cups for the topping.
Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine to form a roux. Cook for approximately 1 minute to cook out the raw flavor of the flour.
While continuously whisking slowly pour in about 2 cups of the heavy cream and half and half, until there are no visible lumps of roux. Slowly pour in the remaining heavy cream and half and half.
Continue to cook over medium heat, whisking often, until thickened. Stir in herbs and 1 1/2 cups of the cheeses followed by the lobster & sausage. Add in another 1 1/2 cups of cheese and stir until completely melted.
In a large mixing bowl, combine drained pasta with seafood & cheese sauce.
Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top the middle layer with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until the cheese is bubbly and lightly golden brown.
