Lobster Shrimp Mac
Ingredients
12 ounces fusilli or rotini pasta
4 frozen lobster tails*, thawed (about 1 ½ lbs frozen)
Olive oil
Salt and pepper
2 cups chicken or vegetable stock
½ lb large raw shrimp, about 12, peeled, deveined tail removed
2 cups whole milk
2 tablespoons butter
2 tablespoons all purpose flour
8 ounces fontina cheese, freshly grated
4 ounces creamy jack, gouda or gruyere cheese,freshly grated
¼ teaspoon freshly grated nutmeg
Salt and pepper, to taste
Chives for garnish.
Instructions
Bring water to a boil in a large pot, add pasta and cook 1 minute less than instructed on the box.
Drain and return to pot.
Stir in a little olive oil to keep pasta from sticking. Set aside.
Meanwhile, preheat oven to 400°F. Pull lobster tails out of shells leaving the tab at the end intact, and lay the tail on top of the shell piggyback style..
Drizzle each tail with a little olive oil and sprinkle with salt and pepper.
Roast for 12-15 minutes until an instant-read thermometer registers 140-145°F. Let cool.
While pasta is cooking and lobster tails are roasting, bring stock to a simmer in a medium saucepan.
Add shrimp, cover completely and remove from heat.
Poach shrimp 2 minutes until just opaque in the center.
With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm.
Add shrimp, cover completely and remove from heat.
Poach shrimp 2 minutes until just opaque in the center.
With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm.
Reserve ½ cup of stock to thin sauce as needed.
When lobster and shrimp are cool enough to handle, chop into chunks.
Set aside in a medium bowl and cover with foil to keep warm.
Pour milk into a small saucepan to get warm, but do not let it boil.
Melt butter in a 5-quart, high-rimmed saucepan or heavy large pot over medium heat.
Add flour and cook 2 minutes, whisking constantly.
Slowly whisk in the hot milk in a steady stream.
Cook mixture 2 more minutes until bubbly and thickened, stirring frequently.
Turn heat to low and add the cheeses. Stir until melted and smooth.
Sauce will be thick at this point.
Stir in reserved stock 1-2 tablespoons at a time until desired cream sauce consistency.
Add nutmeg, and salt and pepper, to taste.
Fold the cooked pasta, lobster and shrimp into the cheese sauce
