strawberry shortcake cheesecake bars

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, tails 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.

LOADED BAKED POTATO CHICKEN CASSEROLE

Blueberry Lemon Bread Recipe: A Coffee Lover’s Dream Come True!