This smoked prosciutto-wrapped brie stuffed with lobster mac and cheese is the most decadent, rich and different fall dish out there. One bite and you'll be hooked!
Smoked Prosciutto-Wrapped Brie with Lobster Mac and Cheese
Rated 5.0 stars by 1 users
2 to 4 people
Mac and cheese is a pure comfort food – take delicious pasta and drown it in cheese sauce, so rich, so cheesy and creamy, like a warm hug in a meal. For this recipe, we're making a lobster mac and cheese and using brie with an Italian cheese blend for the cheese sauce. But, there is an extra special step you won't want to skip. The brie that goes into the mac and cheese sauce is the centre of a wheel of brie. With a small round ramekin or round cookie cutter, cut out the centre of a large wheel of brie, then the ring of brie is wrapped in prosciutto and the whole thing goes in the smoke. That centre piece of brie is what goes in the cheese sauce. The mac and cheese also goes into the smoker for about 15-20 minutes for a light smoky flavour. The centre of the smoked prosciutto-wrapped brie is filled with the smoky lobster mac and cheese. It is a next-level decadent dish, probably best to share with a couple of people because it is pretty rich.
Chef Matt Basile
½ cup shredded Italian blend cheese
1 large wheel brie
125g sliced prosciutto
350 ml cream or milk
1 tbsp all-purpose flour
1 cup uncooked short tube pasta
½ cup pre-cooked tail & claw lobster meat
½ cup butter
1 tsp chopped chives
Maldon salt for garnish
Preheat your smoker to 300F and bring a pot of water to a boil.
To make your cheese sauce, place your cast iron pan on the plancha and add in the butter. Once melted, sprinkle in the flour slowly, mix to combine. Pour in the cream or milk and stir. Add in the shredded cheese and mix until melted. Add the reserved centre piece of brie to the cheese sauce. Stir and break apart the brie with a wooden spoon, add more cream if it needs to be thinned out. The cheese sauce is finished when the brie is completely melted and you have a smooth and creamy consistency.
Add your cooked pasta to the cheese sauce in the cast iron pan. Add the pre-cooked lobster and mix, allow to cook a few minutes to heat up the lobster. Place the cast iron pan in the smoker for 15-20 minutes for a light smoke.
Using a small ramekin or cookie cutter, remove the centre of your wheel of brie, and make sure to keep the centre piece of brie for later. Take the ring of brie and wrap it fully in prosciutto, making sure to loop the pieces of prosciutto around the centre, so the middle of the brie wheel is left open and empty. Place in the smoker for about 20 minutes.
Remove the prosciutto and brie wheel from the smoker and place on a plate. Fill in the centre with a generous portion of the lobster mac and cheese. Season with Maldon salt, pepper and chopped chives.