Serving Size: 6

Ingredients

• 1 lb Medium Shells Pasta (Conchiglie)
• ½ cup All-Purpose Flour
• ½ cup (4oz) Unsalted Butter
• 2 cups Whole Milk
• 2 cups Half & Half
• 4 cups Cheddar Cheese, shredded
• 2 cups Gruyere Cheese, shredded
• 1.5 lbs Cooked Lobster Meat
• 1 bunch Parsley, chopped
• ½ tbsp Spice Tribe California Coast Sea Salt Flakes
• ¼ tsp Spice Tribe California Dried Garlic
• ½ tsp Spice Tribe Late Harvest Black Peppercorns, ground
• ¼ tsp Spice Tribe Pimenton de La Vera - Smoked Pimenton

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Directions

1. Preheat the oven to 350° F. Grease a baking dish and set aside.
2. Cook the pasta in a large pot of salted water according to package directions, drain well and drizzle with a little bit of olive oil to prevent it from sticking.
3. Combine shredded cheeses, reserving ⅔ for the sauce and ⅓ for the topping.
4. In a small saucepan, heat up the milk and half & half, but don't boil it.
5. In a large saucepan over medium heat melt the butter, add the AP Flour and whisk to combine well. Cook the “roux” for 1 to 2 minutes, whisking constantly. The mixture will look like wet sand.
6. Slowly pour in the hot milk and half & half mixture into the roux while whisking constantly until combined and smooth. Cook for another 2 minutes until thickened, it should coat the back of a spoon.
7. Remove from the heat and add ½ tbsp Salt, ½ tsp black pepper freshly ground, ¼ tsp Pimenton de La Vera, ¼ tsp Dried Garlic and ⅔ of the cheese mixture, stir to combine well.
8. In a large mixing bowl combine sauce, cooked pasta and cooked lobster meat.
9. Pour pasta into a prepared baking dish and top it with remaining cheese and chopped parsley.
10. Bake for 10 to 15 minutes or until the cheese is bubbly and lightly golden brown.