Seafood Cannelloni

Ingredients

• 1/3 cup finely chopped shallot
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped celery
• 1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
• 1 lb sea scallops, tough muscle removed from side of each and reserved
• 5 tablespoons unsalted butter, softened
• 1 teaspoon tomato paste
• 1 cup dry white wine
• 3 cups water
• 1 tablespoon seafood glaze* (optional)
• 2 fresh flat-leaf parsley sprigs
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/2 teaspoon fresh lemon juice, or to taste
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons Cognac
• 1/2 cup finely chopped fresh chives
• 14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges)
• a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)

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