Seafood Mac & Cheese with Fromager d’Affinois Le Campagnier

• 8oz campanelle pasta
• Drizzle of oil
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• ½ yellow onion fine dice
• 2 cloves garlic, minced
• ½ tsp kosher salt
• ½ tsp tarragon, dried
• 1 lobster tail – shelled and cut into ½ inch chunks
• 6oz shrimp
• 4oz snow crab leg meat – out of shell
• Juice of one lemon
• ½ cup white wine OR white wine (chardonnay works well)
• ½ tsp salt
• 16oz Fromager d’Affinois Le Campagnier
• Zest of 1 lemon
• Chives

1. Boil a large stock pot full of water, add a drizzle of olive oil and 1 tbsp kosher salt. Boil pasta according to package directions. Drain pasta and set aside until needed.
2. While pasta is cooking, melt butter in a medium sized skillet over medium heat. Saute onion for 2 minutes, stirring occasionally. Add garlic, salt and tarragon then continue cooking another 20 seconds until garlic is fragrant.
3. Add lobster, shrimp and crab leg meat to skillet, cooking for 2-3 minutes until lobster and shrimp are cooked. Do not overcook.
4. Add lemon juice and white wine. Stir then let reduce by half. Add remaining salt along with Fromager d’Affinois Le Campagnier. Stir until cheese is melted.
5. Add in cooked pasta, stir to coat. Stir in lemon zest and chives. Serve immediately.

Recipe made by @inkristakitchen