Here is his recipe, c/p'ed from his FB page :)
Cooked the shells for an hour with some chicken stock. Strained the shells. Reduced the liquid until it started to stick to the pan. De glazed it with a quarter of a cup of white wine. Added a cup of cream and simmered until thick. Served with chopped lobster bits on top of some penne. Steamed green beans tossed in garlic butter.
Thanks again, Ben!