Macaroni and cheese is already a favorite classic in Vincent Country. Sometimes I have to shake it up a bit, and boy was this one a smashing hit! Lobster mac and cheese is rich and decadent, reserved for special occasions, like the “just because” ocassion. 😊Lobster is a high priced item along with the cheeses that are used. After you take your first bite, you know it was worth it. When you are really looking to serve a showstopper, this recipe is for you.
Lobster Mac & cheese
1 lb. whole wheat penne pasta, cooked al dente
1 lb. lobster meat, cooked and rough chopped
4 oz Prosciutto +1T butter, sautéed to a crisp
15 oz 3 cheese blend, fontina, Asiago, Parmesan or 8 oz ea
1 1/2 c cheddar
2 T butter
2 T flour
1 quart of heavy cream
1 t black pepper
(No salt because cheese and prosciutto are salty)
1 ream ritz crackers, crushed
1 t sugar
1/4 t salt
1/8 black pepper
1 T fresh chopped parsley
2 T butter, melted
Preheat oven 350 degrees F
Step 1– Topping
Combine topping ingredients and set aside
Step 2– cheese sauce
In a sauce pan add butter and flour until paste forms. Add heavy cream and bring to a light boil. Add 1/2 of cheese (except cheddar) and pepper.
Step 3– Assemble
Add noodles, lobster meat and prosciutto to a casserole dish. Add remaining cheese + cheddar cheese. Add in cheese sauce and mix until well combined. Top evenly with cracker topping.
Step 4– Bake at 350 degrees F for 25 minutes. Let sit for 10 minutes before serving.