Chef James Sanders Recipe of Crab & Lobster Stuffed Shells

Ingredients:

• 1/2 cup butter

• 1/4 cup all-purpose flour

• 4 cups milk

• 1 8-ounce package cream

• cheese, cubed

• 1/2 cup fresh basil, chopped

• 2 tablespoons fresh Italian

• parsley, chopped

• 2 tablespoons fresh

• chives, chopped

• 2 teaspoons lemon zest

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 24 jumbo pasta shells

• 1 pound lobster meat,

• finely chopped

• 1 pound cooked crabmeat

• 3 cups cooked spinach,

• chopped

• 1/2 cup fresh grated

• Parmigiano-Reggiano cheese

Instructions:

1. To make the sauce, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat to medium-low and cook for 10 minutes, or until thick enough to coat back of spoon.

2. Remove from heat and stir in cream cheese, basil, parsley, chives, lemon zest, salt and pepper until smooth. Set aside.

3. Preheat oven to 400 degrees. In a large pot of boiling salted water, cook shells for about 7 minutes, or until al dente. Drain and rinse under cold water. Place in a single layer on damp tea towel. Grease a 13-by-9-inch casserole dish and set aside.

4. Set aside 2 cups of creamy herb sauce. Take the remaining sauce and stir in chopped spinach and seafood. Fill shells with seafood mixture, and place in prepared casserole dish. Drizzle reserved sauce over top shells and sprinkle with Parmigiano-Reggiano. Cover and bake for about 20 minutes. Uncover and bake for 15 minutes longer or until golden brown.