In a large pot filled with water, and generously salted, cook the pasta according to package directions.

While pasta is cooking, make the cheese sauce. To a large skillet over medium low heat, add the evaporated milk, Gruyere cheese, cheddar and american cheeses. Stir often as the cheeses begin to melt. In a small bowl, combine the dry mustard, onion powder, salt, pepper and nutmeg, and stir together to combine. Whisk in the spices to the cheese sauce. Add the lobster chunks to the cheese sauce to warm the meat.

When pasta is done cooking, drain and add to the cheese sauce. Stir to combine and coat the pasta. Serve right away. Top with any addition cheeses or Thyme for garnish if desired.