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. Drizzle each tail with a little olive oil and sprinkle with salt and pepper. Roast for 12-15 minutes until an instant-read thermometer registers 140-145°F. Let cool.
While pasta is cooking and lobster tails are roasting, bring stock to a simmer in a medium saucepan. Add shrimp, cover completely and remove from heat. Poach shrimp 2 minutes until just opaque in the center.
With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm. Reserve ½ cup of stock to thin sauce as needed.