12 ounces fusilli or rotini pasta
4 frozen lobster tails*, thawed (about 1 ½ lbs frozen)
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.