Seafood Shells and Cheese

Seafood Shells and Cheese 2 cups medium sized shell pasta (uncooked) One pound seafood (either Shrimp, Lobster, Crab, Scallops) 2½ cups whole milk 3 tbsp butter 2 tbsp flour ¼ tsp black pepper ½ tsp sea salt 4 ounces smoked Gruyere cheese, grated (You can substitute Asiago, Parmesan or Romano.) 1 tsp fresh chopped tarragon or dill 2 tbsp Dijon mustard (preferably whole grain) 4 ounces mozzarella 4 ounces Monterey Jack, Emmental, Swiss or Jarlsberg Cheese, your preference. For the Crumb Topping 1 cup cracker or bread crumbs (I use Ritz cracker crumbs) ½ cup ground almonds 2 tbsp melted butter 1 tsp chopped tarragon Pinch of cracked black pepper Cook the pasta in salted boiling water to al dente. Do not over cook it. Slightly undercooked would be preferable. Begin by lightly steaming the seafood. It is important not to over cook the seafood for this recipe. Under cooking it by 5 minutes or so is preferable because the seafood does get reheated and cooks somewhat in the oven as well. Shrimp and scallops can be used uncooked if you prefer. Uncooked large shrimp or medium size scallops or large chunks of cooked lobster, crab or cod or a combination of all work well. To prepare the sauce Scald the milk in the microwave or on the stove top to almost boiling. In a medium saucepan over medium heat, cook together the 3 tbsp butter, 2 tbsp flour, salt and pepper for 2 minutes. Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly. Remove from heat and stir in the Gruyere cheese, tarragon and Dijon mustard. Set aside Grate the other cheeses, mix them together and set aside. Grease an 8-10 cup casserole dish well with butter (or 4 large individual gratin dishes) Place ⅓ of the pasta in the bottom of the dish. Pour on ⅓ the sauce. Scatter half the seafood over the surface. Repeat the layers ending with the grated cheese on the top. Mix all of the ingredients for the crumb topping together and sprinkle evenly over the grated cheese. Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer.