INGREDIENTS
2 Pounds of Live Lobster
2 Tablespoon of Olive Oil
12 Large Shrimp (Peeled with Shells Reserved)
1 Cup of Onion (Chopped)
3/4 Cup of Carrots (Peeled & Chopped)
3/4 Cup of Celery
2 Garlic Cloves
1 Turkish Bay Leaf (Regular bayleaf will do)
1 Tablespoon of Tomato Paste
1/4 Cup of Brandy
3 Cups of Water
4 Tablespoon of Butter
2 Tablespoons of All Purpose Flour
1 Cup of Whipping Cream
1 1/2 Cup of Fontina Cheese (Grated – Appro. 6 ounces)
8 Ounce of Shell Pasta
6-7 Ounce of Fresh Crab Meat
2 Tablespoon of Chives (Chopped)

DIRECTIONS
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes. Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp. Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

INGREDIENTS
2 Teaspoon of Honey
1/4 Teaspoon of Lemon Rind (Grated)
1 Pack of Goat Cheese (4 Ounce)
8 Slices of Cinnamon Raisin Bread (1 Ounce)
2 Tablespoon of Figs (Preserved)
2 Teaspoon of Basil (Thinly Sliced)
1 Teaspoon of Powdered Sugar
Cooking Spray

DIRECTIONS
Combine first 3 ingredients, stirring until well blended. Spread 1 tablespoon goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoon basil. Top with remaining bread slices. Lightly coat outside of bread with cooking spray. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar.

INGREDIENTS
1 lbs of Elbow Macaroni
4 Cups of Milk
4 Sprigs of Thyme
6 Cloves of Garlic
3 Tablespoon of Butter (Unsalted)
3 Tablespoon of All Purpose Flour
5 1/2 Cup of Cheddar (Shredded White)
1/4 Cup of Parsley (Chopped)
4 Slices of Bacon
1 Large Onion (Diced)
Kosher Salt & Fresh Ground Pepper

DIRECTIONS
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.