Ingredients :
1 Pound Penne Pasta or Large Elbow Pasta
3 Cups Whole Milk
2 Cups Half & Half
1 Tablespoon Butter
2 Tablespoons Extra Virgin Olive Oil
¼ Cup Onion, diced
1 Tablespoon Fresh Thyme, chopped
1 to 2 Cloves Fresh Garlic, finely minced
3 Level Tablespoons All Purpose Flour
To Taste Kosher Salt
To Taste Black Pepper
To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning
To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese , grated
3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated
1 Cup (a little less than 4 Ounces) Gruyere Cheese, grated
1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
½ to ¾ Pound Lump Crab, your choice
Nonstick Cooking Spray, optional
Directions :
Note: Store bought lobster that has been steamed/precooked along with your choice of lump crab meat works great for this recipe.Prepare, chop, and dice all of the ingredients first. Grate all of the cheeses and toss together in one large bowl.Season the shrimp and lobster. Set aside.Preheat oven to 350 degreesIn a large stock pot, bring 3 quarts of water to a boil over high heat.
Season the boiling water, with 3 Tablespoons of salt. Cook until just al dente or 2 minutes short of the suggested cooking time on the package. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked.Preheat the milk and half & half together in the microwave, about 3 to 4 minutes. Next, in a large skillet melt the butter and olive oil together over medium-high heat. Add the onions and sauté for about 3 to 4 minutes or until soft.
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