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Cheesy Shrimp and Lobster Penne

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  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Units Scale
  • 1 pound penne pasta
  • 1 pound shrimp, peeled and de-veined
  • 2 lobster tails
  • 1-2 tablespoons olive oil
  • 5 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk, heated but not boiling
  • 1 cup Fontina, freshly grated
  • 1 cup Aged White cheddar, freshly grated
  • 1 cup Asiago Fresco (make sure it's the fresco variety...should be soft, not hard like Parmesan)
  • salt and pepper, to taste
  • pinch of nutmeg
  • few drops of Frank's Red Hot sauce

Instructions

  1. In a large pot, bring 3 quarts of water to a boil. Add 1 tablespoon salt and the lobster tails. Boil gently for 5-7 minutes. Remove lobster tails to a dish and set aside. (Do not discard the cooking liquid...keep it simmering.)
  2. Meanwhile, in a large skillet, saute the shrimp in the olive oil until cooked through, about 2-3 minutes per side. Remove from heat.
  3. In a large saucepan, melt the butter. Add flour, whisking until smooth. Cook over medium heat, stirring constantly, about 5 to 7 minutes until lightly golden. Gradually add milk, whisking constantly. Bring to a boil, and cook for 10 minutes, stirring constantly. Add cheeses, nutmeg, hot sauce, and season to taste with salt and pepper.
  4. Cook the penne in the lobster cooking liquid until al dente.
  5. Meanwhile, remove the lobster meat from the shell and cut into bite-size pieces.
  6. Add the lobster, cheese sauce, and the drained penne to the large skillet with the shrimp. Stir to combine, and adjust seasonings as needed.

Find it online: https://kitchenjoyblog.com/cheesy-shrimp-and-lobster-penne/