strawberry shortcake cheesecake bars

Ingredients :

• 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.

Instructions :

1. Bring water to a boil in a large pot, add pasta and cook 1 minute less than instructed on the box.
2. Drain and return to pot.
3. Stir in a little olive oil to keep pasta from sticking. Set aside.
4. 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.