Heat a large saute pan over medium high heat.
Add grapeseed oil, shallots, garlic, asparagus, mushrooms, sun-dried tomatoes and little kosher salt and white pepper to the pan. Saute for a few minutes .
Season the shrimp and lobster with salt and white pepper and add to the pan.
Cook for a few minutes until the shrimp and lobster are opague in color.
In another large saute pan with high sides, melt the butter over low heat. Add the cream and combine well. Add kosher salt and white pepper.
Stir in cheeses over medium heat until melted and smooth.
Add cooked pasta and to the sauce to coat along with the seafood-veggie mixture and toss.
Finally add lump crab without breaking up to warm through.
Add crushed pepper if desired and garnish with parsley.
Serve immediately. Say Grace and enjoy!