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Pre heat the oven to 400. Thaw the lobster. Chop the herbs all together and quarter the cherry tomatoes. Shred up the cheese. Take about a tablespoon of butter and sauté the onions in it. After 5 minutes or so, add the garlic. Remove to a separate bowl. Add 3 more tablespoons of butter and as it is melting, add the flour. Whisk it in and keep it moving, scraping the bottom. Get out all the lumps so it is a smooth mixture. Cook over low heat, constantly stirring for a couple of minutes. Slowly add the half and half. Be sure to scrape the bottom of the pan and whisk everything to keep it smooth. When the milk is almost boiling, lower heat to low, and slowly add the cheese in handfuls and make sure it is fully incorporated before adding the next, whisking constantly. When all the cheese is in, add the truffle. oil. Meanwhile, cook the pasta till it is almost completely cooked, but not quite – about 8 minutes. Mix breadcrumbs with some melted butter – about a tbs. Mix the pasta with the sauce, lobster, tomatoes, and herbs, and place into a 400 degree oven for about 8 – 10 until mixture is bubbling. Finally, broil until breadcrumbs are brown, about 3 minutes. Let stand for about 10 minutes to set, then serve.
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