Gordon Biersch Lobster & Shrimp Mac and Cheese

Gordon Biersch Restaurant Recipe

1 ounce butter, unsalted
2 ounces shrimp 41/50 portions
6 ounces Havarti Cream Sauce
1 tablespoon Parmesan/Romano cheese blend
3 ounces lobster meat
8 ounces farfalle pasta
3 inch baguette
1/4 teaspoon roasted garlic oil
1/8 teaspoon salt and pepper
1/2 ounce mozzarella cheese, shredded
1 t. Parmesan/Romano cheese blend
1/4 t. parsley, chopped
2 tablespoons grape tomatoes, split
1 tablespoon green onions, sliced

In a saute pan, melt the butter slowly on medium-low heat and cook shrimp until just cooked through, about 1 minute. Add the havarti cream, parmesan/romano blend, lobster and pasta. Heat until the cream is hot and has just begun to thicken. Brush the baguette with garlic oil, sprinkle with salt & pepper blend, mozzarella, parmesan/romano blend and parsley. Toast baguette piece in pizza oven until top begins to brown, about 5 minutes. In center of pasta bowl, in a high tight mound, place mac & cheese, making sure most of lobster is on top of pasta. Evenly sprinkle tomatoes and green onions over pasta. Place garlic bread on plate.