Cook pasta according to package directions, drain and set aside.
Meanwhile, in a large heavy-duty pot melt butter over medium heat and add the onions. Saute for approximately 3-5 minutes, until the onions are translucent. Add the garlic and cook for another 2-3 minutes, being careful not to burn the garlic.
Add the flour and stir for a few more minutes until fully incorporated. Do not allow the flour to brown. Next, add the mustard and stir until fully mixed.
Switch to a whisk and add the warm milk. Add the bay leaf, nutmeg, thyme, salt, and pepper. Allow the mixture to simmer on low heat for approximately 10 minutes to allow the flavors to come together. Add the Worcestershire sauce, hot sauce, and all of the cheese. Remove from heat and add the noodles. Stir until combined.
Serve with the desired toppings.
Using a large skillet, cook the prosciutto pieces until crisp. Remove and drain on paper towels.
Add the olive oil to the skillet and heat over medium heat. Saute the mushrooms until browned and soft. Season with salt and pepper.
Next, sautè the lobster pieces until done, about 2-3 minutes. Season with salt and pepper.
Add the butter to the pan and melt. Cook for a minute for the butter to start to brown. Reduce the heat to low and add the cherry tomatoes. Season with salt and pepper. Cook until the tomatoes start to brown and begin to split open.
Heat the peas in the microwave according to package directions.