For the béchamel sauce:

• 60 ml (¼ cup) butter
• 60 ml (¼ cup) all-purpose flour
• 500 ml (2 cups) fish stock (see note)
• 125 ml (½ cup) 15% country-style cream
• 30 ml (2 tablespoons) freshly squeezed lemon juice
• 125 ml (½ cup) grated Bergeron Le Lotbinière cheese
• 2 handfuls of baby spinach, finely chopped
• A pinch of nutmeg
• 2 ml (½ teaspoon) sea salt
• Freshly ground black pepper

For the shells and filling:

• 24 giant pasta shells
• 225 g (½ lb) northern shrimp
• 225 g (½ lb) cooked fish fillet (salmon, trout, tilapia, cod, or haddock, for example)
• 225 g (½ lb) lobster or crab meat, or small cooked scallops
• 250 ml (1 cup) grated Bergeron Le Lotbinière cheese, divided
• 30 ml (2 tablespoons) freshly squeezed lemon juice
• 2 ml (½ teaspoon) celery salt or sea salt
• 1 ml (¼ teaspoon) smoked paprika
• Chopped Italian parsley

1. In a saucepan, melt the butter over medium heat. When the butter is melted, add the flour and whisk continuously for 1 minute. Gradually pour in the fish stock while whisking, then incorporate the cream and lemon juice. Bring to a boil while stirring to prevent the béchamel from sticking to the bottom. Reduce the heat and simmer until the sauce is thick and creamy, about 5 minutes. Stir in the grated Bergeron Le Lotbinière cheese and whisk until it’s melted, and the sauce is smooth. Incorporate the finely chopped baby spinach, nutmeg, sea salt, and black pepper. Remove from heat, cover, and set aside.
2. Cook the pasta shells in a large pot of salted water, reducing by 2 minutes the cooking time recommended in the manufacturer’s instructions. Drain the shells and set aside.
3. Preheat the oven to 190°C (375°F). Grease a 33 x 23 cm (13 x 9-inch) baking dish. Spread 250 ml (1 cup) of the prepared béchamel sauce over the bottom of the baking dish.
4. In a large bowl, mix the shrimp, flaked fish fillet, and chopped lobster or crab meat. Add 250 ml (1 cup) of the prepared béchamel sauce and mix. Incorporate half of the grated Bergeron Le Lotbinière cheese (125 ml / ½ cup), lemon juice, salt, and smoked paprika. Fill the cooked pasta shells with the seafood mixture and transfer them to the baking dish.
5. Pour the remaining béchamel sauce over the shells. Sprinkle with the remaining grated Bergeron Le Lotbinière cheese. Bake for 20 minutes, or until the sauce is bubbling, and the cheese is golden brown.
6. Garnish with chopped Italian parsley and serve.
7. *Note: Fish stock is available in cans in the fish and seafood section of the grocery store. You can also buy it frozen from the fishmonger’s.