strawberry shortcake cheesecake bars


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.


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.