Lobster Macaroni and Cheese

Ingredients

• 1/2 lb lobster meat, cooked
• 2 Tablespoons olive oil, divided
• 12 large shrimp, peeled, deveined, shells reserved
• 1 cup chopped onion
• 3/4 cup chopped peeled carrot
• 3/4 cup chopped celery
• 2 garlic cloves, peeled, flattened
• 1 bay leaf
• 1 Tablespoon tomato paste
• 1/4 cup white wine
• 3 cups water
• 4 Tablespoons butter, divided
• 2 Tablespoons all-purpose flour
• 1 cup whipping cream
• 1 1/2 cups grated cheese (Gouda, or provolone)
• 8 ounces pasta shells
• 1 cup panko crumbs (or bread crumbs)

Directions

1. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
2. Add shrimp shells to skillet and sauté for a few minutes.
3. Add onion, carrot, celery and garlic and saute for 5 minutes stirring to soften.
4. Add tomato paste; stir 1 minute.
5. Remove from heat; stir in white wine
6. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
7. Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside.
8. Heat 1 tablespoon oil in same skillet over medium-high heat.
9. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
10. Melt 2 tablespoons butter in large saucepan over medium heat.
11. Add flour; stir 1 minute.
12. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes.
13. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
14. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, and 2 tablespoons butter into sauce.
15. Transfer everything into a buttered baking dish.
16. Sprinkle panko crumbs over the top.
17. Place into an oven preheated to 375 degrees F. for 10 minutes or until panko is browned.
18. Serve and season with salt and pepper to taste.