METHOD

Stuffed Shells

1. Cook pasta shells and remove from boiling water one minute before required package directions. Rinse with cold water, drain again.

2. Preheat oven to 350 degrees.

3. In a clean bowl, combine egg yolks, Ricotta, Parmesan, one tbsp. parsley, and tarragon. Mix well and set aside.

4. Clean and pat dry shrimp and lobster. Heat oil in large skillet over medium-high heat. Add shrimp and lobster to skillet, and lightly season with kosher salt and freshly ground black pepper. Cook for just a couple of minutes and remove from heat. Set aside to cool thoroughly.

5. Gently fold cooled shrimp and lobster into Ricotta mixture.

6. Spoon Ricotta and seafood mixture into each shell.

Cheese Sauce

1. Melt butter in skillet over medium low heat. Add garlic, and cook for a couple minutes, being careful that garlic doesn’t turn color.

2. Add heavy whipping cream and 1 tbsp. of all-purpose flour. Simmer for about 4 minutes while stirring continuously.

3. Add Bel Paese and continue to stir until cheese is completely melted. Season with kosher salt and white pepper.

4. Set aside 2 tbsp. of cheese sauce and stir in paprika for a pink-colored garnish.

Assembly

1. Pour half of Bel Paese cheese sauce into an ungreased baking dish.

2. Arrange stuffed shells on top of sauce. Spoon some more sauce over each shell.

3. Cover dish with foil and bake for 20 minutes.

4. Remove foil and change oven from “bake” to “broil.” Broil uncovered on high for 3 minutes.

5. Remove from oven and assemble on serving plates. Garnish with lobster tails, sprinkle thyme and remaining parsley, and add pink sauce for color.