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Lobster Mac & Cheese

April 12, 2019

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” occasion.  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 and 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


  1. Preheat oven 350 degrees F

  2. Topping

    Combine topping ingredients and set aside

  3. 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.

  4. 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.

  5. Bake at 350 degrees F for 25 minutes. Let sit for 10 minutes before serving.