Lobster mac and cheese is comfort food at its finest! Decadent lobster meat is tossed with a mixture of savory and melty cheeses, crisp prosciutto and fresh spinach.
Jump to:
About the Recipe
Lobster Mac and Cheese is a luxurious twist on the classic comfort food. Decadent chunks of lobster meat are mixed with a blend of melty cheeses and tossed with fresh spinach and crispy prosciutto.
This rich dish is the perfect addition to your Thanksgiving or Christmas dinner table for when you are craving a gourmet twist on the classic mac and cheese.
📋 Ingredients
- Pasta: Choose a pasta variety like cavatappi or elbow macaroni to cradle the creamy goodness of the creamy cheese sauce in every bite.
- Cheeses: A decadent blend of sharp cheddar, creamy mozzarella, and nutty gouda creates a rich and flavorful cheese base that melt easily into the bechamel sauce.
- Roux: A roux is made up of melted butter with flour that is whisked in and used as a thickening agent in making a thick and creamy white sauce.
- Lobster: Use cooked lobster meat, such as the lobster tail and claws, which can often be found in the seafood department of most grocery stores. Chop the lobster meat into ½ inch pieces, so each bite has a delicious bite of lobster in it.
- Prosciutto: Make crispy prosciutto by baking slices of prosciutto at 400 degrees Fahrenheit for 6-8 minutes. Then break up into medium sized pieces and add to the lobster macaroni and cheese.
- Spinach: Baby spinach adds a bit of freshness to the rich mac and cheese. The warmth of the cooked macaroni gently wilts the tender spinach.
- Panko Breadcrumbs: Add a dusting of panko breadcrumbs for a crunchy layer, which is a nice contrast to the creamy mac and cheese.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Lobster Alternatives: If lobster is unavailable or too pricey, consider using shrimp or crab meat for a delicious seafood variation.
- Cheese Options: Experiment with cheeses like Gruyere, Swiss cheese, or even a touch of goat cheese for a tangy variation.
- Prosciutto Alternatives: Swap prosciutto for crispy cubes of pancetta or bacon to maintain the smoky, salty element.
⏲️ Instructions
Step 1. In a medium sized pot, melt butter and whisk in flour and spices.
Step 2: Stream the whole milk into the roux and begin whisking.
Step 3. Continue whisking until the white bechamel thickens and coats a spoon.
Step 4. Add the shredded cheese to the bechamel and begin whisking the cheese sauce.
Step 5. Continue whisking the cheese sauce until it becomes thick and coats the back of a spoon.
Step 6. Add the cooked macaroni, cooked lobster, prosciutto and spinach and stir to combine well.
Step 7. Transfer the lobster mac and cheese to a buttered casserole dish and top with panko breadcrumbs and grated Parmesan cheese.
Step 8. Bake the lobster macaroni and cheese at 400 degrees Fahrenheit for 10-15 minutes until cheese is bubbly.
📍 Recipe Tips
- Lobster Prep: Steam or boil lobster tails until the meat is opaque and easily removed from the shell. You can often buy cooked lobster meat at most seafood markets.
- Pasta Al Dente: Cook the pasta just until al dente to prevent it from becoming mushy when baked, about 1-2 minutes less then package directions.
- Broil the Topping: For an extra crispy panko topping, place the mac and cheese under the broiler for a few minutes, but keep an eye on it so the topping doesn't burn.
Recipe FAQs
Place the macaroni and cheese in the oven at 325 degrees Fahrenheit and heat until warmed through.
Absolutely! You can assemble the mac and cheese, excluding the breadcrumbs, cover, and refrigerate. Add the breadcrumbs just before baking for optimal crunch.
Serving Suggestions
Macaroni and cheese with lobster is rich and decadent and makes a great addition to the holiday dinner table. Here are a few serving suggestions.
- Sausage Stuffed Cornish Hens
- Massaged Kale Salad with Roasted Beets
- Individual Beef Wellington
- Sautéed Green Beans with Toasted Pine Nuts
More Seafood Recipes to Try
Lobster Mac and Cheese with Prsciutto and Spinach
LittleFerraroKitchen.com
Ingredients
- 8 ounces elbow macaroni
- 4 slices prosciutto
- 5 tablespoons unsalted butter divided
- ¼ cup flour
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¾ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 2 cups Gruyere cheese
- 1 ½ cups Cheddar cheese
- ½ cup mozzarella cheese
- 1 cup cooked lobster meat roughly chopped into ½ inch pieces (I used a combo if tails and claws)
- 2 cups fresh baby spinach
- ½ cup panko breadcrumbs
- ¼ cup Freshly grated Parmesan
- 3 tablespoons Olive oil for panko topping
Instructions
- Crisp the Prosciutto. Preheat the oven to 400 degrees Fahrenheit and lay slices of prosciutto onto a baking sheet. Bake the prosciutto for 6-8 minutes until crisp, then set aside and break into pieces.
- Cook the Macaroni. Boil salted water in a large pot for the pasta and cook the macaroni until al-dente, about 7-8 minutes. Save about a cup of the pasta water and drain the pasta.
- Make the Bechamel. Place a medium sized pot over medium heat and melt 4 tablespoons of butter. Once melted, add the flour and spices and whisk together until the flour dissolves. Stream in the milk and heavy cream and continue whisking until the white sauce has thickened. Season with salt and pepper
- Add the Cheeses. slowly add in all of the shredded cheeses stir to combine until all of the cheese has melted into the béchamel sauce.
- Add the Cooked Pasta. Add the cooked pasta and stir to combine into the cheese sauce. If the mixture is too thick, add about ½-3/4 cup of reserved pasta water to the mixture.
- Add the Extras. Add in the chopped lobster meat, fresh spinach and crisped prosciutto and give everything a good mix.
- Make the Breadcrumb Topping. In a small bowl, add the panko breadcrumbs, grated Parmesan cheese and drizzle with olive oil. Give the mixture a good mix so all of the panko is evenly coated with the olive oil.
- Bake the Mac and Cheese. Grease a medium sized 8 x 12 baking dish with the remaining 1 tablespoon of butter and transfer the mac and cheese into baking dish. Top with the panko breadcrumbs and bake at 400 degrees F for 15 minutes until top is golden brown.
- Broil the Top. This is optional, but for extra crispness, place the mad and cheese under the broiler for a few minutes, but keep an eye on it! Once done, allow to rest for at least 10 minutes and serve.
Notes
-
- Lobster Prep: Steam or boil lobster tails until the meat is opaque and easily removed from the shell. You can often buy cooked lobster meat at most seafood markets.
- Pasta Al Dente: Cook the pasta just until al dente to prevent it from becoming mushy when baked, about 1-2 minutes less then package directions.
- Broil the Topping: For an extra crispy panko topping, place the mac and cheese under the broiler for a few minutes, but keep an eye on it so the topping doesn't burn.
Mike says
Love this gooey yummy Mac n Cheese. Chef Samantha is wonderful! This is one of the MANY dishes we have made from the website.
Rahul @samosastreet.com says
This mac and cheese is so decadent, I need a giant bowl ! Gorgeous photos too.