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Lobster Mac and Cheese with Speck and Spinach

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 -5 servings
Author: Samantha Ferraro


  • 8 ounces pasta shells
  • 5 Tb unsalted butter + 1 Tb for greasing baking dish
  • 1/2 cup flour
  • 1 cup whole milk
  • 1/2 tsp cayenne
  • Salt and pepper to taste
  • 2 cups of shredded cheese I used smoked gouda, white cheddar and mozzarella
  • 1 cup of cooked lobster meat roughly chopped into 1 inch pieces (I used a combo if tails and claws)
  • 1 cup fresh spinach
  • 1 ounce about 5 strips of speck
  • 1/2 cup panko breadcrumbs
  • Freshly grated Parmesan
  • Olive oil for drizzling


  • First crisp the speck if you haven't already (or you can use prosciutto but I love the smoky flavor). Add speck slices to a cookie sheet and bake in the oven at 350 degrees F for about 10 minutes, until crisp. When done, remove and break into pieces. Set aside.
  • Next, boil salted water in a large pot for the pasta and cook macaroni until al-dente, about 8 minutes. Save about a cup of the pasta water and drain the pasta.
  • In the same pot, melt 5 Tb butter and 1/2 cup flour and whisk together until flour dissolves and gets thick, then add 1 cup milk and continue to whisk until thickened and add 1/2tsp cayenne, salt and pepper.
  • Mix in the shredded cheeses and add pasta and stir to combine. If too thick, add about 1/2-3/4 cup of reserved pasta water to the mixture.
  • Add to the best part! Add in the chopped lobster meat, fresh spinach and crisped speck peices. Stir everything together and taste for seasoning.
  • Grease a baking dish with 1 Tb butter all over and pour mac and cheese into baking dish. Top with panko breadcrumbs, freshly grated Parmesan cheese and drizzle of olive oil and bake at 350 degrees F for 12-15 minutes until top is golden brown.
  • Once done, allow to rest for at least 10 minutes.