Lobster, shrimp and lots of cheesy delicious heaven on this plate.
Fattening and you deserve it!
1 pound linguini cooked al dente and kept warm (to package instructions)
2 cups shredded Gruyere' cheese
8 oz cut up Fontina cheese
4 cups white cheddar cheese shredded
1/2 cup Romano / Parmesan grating cheese and 1/2 cup for garnishing
1 quart heavy cream or half and half
4 cloves minced garlic powder
freshly grating pepper
seasalt
2 tablespoons Sherry
4 cups chopped cooked lobster pieces
1 cup medium size cooked shrimp cleaned
Optional: Saute 1/2 cup panko bread crumbs with 2 tablespoons butter till browned, set aside (add to top before baking)
In a large heavy saucepan or double boiler, add all cheeses and on medium heat stirring then adding the cream a little at time until melted smooth. Saute the garlic in another small pan in 2 teaspoons olive oil until golden in color around 2 minutes. Add the Sherry. Toss the pasta in the garlic and Sherry then add the seafood. Add to a buttered casserole dish. Pour the creamy cheese sauce over the linguine and seafood mixture. Sprinkle with more parmesan cheese and panko if using.
Bake around 8 minutes on 375 degree hot oven until hot and bubbly. I also like to broil the top so the cheese is crispy on top!
