Macaroni with Lobster and Shrimp Sauce

8 ozs. cooked lobster

1- 4¼ ozs. can shrimp

1/3 cup butter

½ tsp. curry powder

2 Tbsps. cognac, optional

1/3 cup flour

¼ tsp. salt

¼ tsp. pepper

2 ½ cups milk

12 ozs. Lumache, (large shells)

½ cup grated parmesan cheese

1.     Drain lobster and shrimp, reserving liquid. Cut in small pieces. Sauté seafood and curry powder in butter 3-4 minutes. Add cognac (optional) and simmer 3 minutes more.

2.     Blend in flour, salt, and pepper. Gradually stir in milk. Cook and stir until sauce is slightly thickened. Add reserved seafood liquor.

3.     Prepare Lumache. Drain.

4.     In 2- quart, greased casserole, arrange cooked macaroni. Pour prepared sauce over macaroni. Sprinkle with grated Parmesan cheese.

5.     Broil until cheese is slightly browned. 6- servings.