When having people over for dinner it’s good to have an ace up your sleeve. A recipe that is absolutely guaranteed to award you with a room full of admirers at the end of the evening. One such succulent selection that I whip up to make a splash is a variation on the classic shells and cheese.

This all grown up rendition of a staple is packed with lobster and creamy, cheesy bechamel sauce. For those of you that don’t like lobster or prefer crab, you can substitute easily. I often make this with bay shrimp or crab in the same quantity and it turns out great.  I unfortunately do not have a vegan version of this recipe, but for vegetarians leave out the lobster and you are all set.

Serve this dish along with some nice citrus dressed greens and chilled Chardonnay.  Cheers!
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