1-Start by prepping your ingredients to keep things smooth chop the cooked lobster and shrimp, grate the cheeses, and measure out the milk, butter, and flour so everything’s ready to go.

2-First, cook the ¾ pound (340 g) of spiral pasta according to the package instructions until it’s al dente, then drain and set it aside. In a large saucepan, melt 2 tablespoons of the unsalted butter over medium heat and whisk in the ¼ cup (31 g) of all-purpose flour to form a roux, cooking it for about 2 minutes without letting it brown. Gradually add the 2 cups (473 ml) of warm 2% milk, whisking constantly to avoid lumps, and continue until the sauce thickens, which takes around 5 minutes.

3-Lower the heat and stir in the 6 ounces (170 g) of grated Gruyere cheese, 4 ounces (113 g) of grated white cheddar, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of salt until everything melts into a smooth sauce. Gently fold in the cooked pasta, 1 pound (454 g) of chopped lobster meat, and ½ pound (227 g) of chopped shrimp, mixing until evenly combined. Transfer the mixture to a 9-inch casserole dish, then prepare the topping by combining the remaining 2 tablespoons (28 g) of melted butter with ½ cup (54 g) of Italian breadcrumbs and sprinkle it on top.

4-Bake the dish at 375 °F (191 °C) for 30-35 minutes until it’s bubbly and golden. Once it’s done, let it cool slightly and serve warm for the best flavor it’s a dish that pairs well with a side salad.