Lobster Mac & Cheese Bites
by Mr. Sticks
Up your appetizer game with bite-size mac & cheese accented with succulent lobster nestled in a three-cheese sauce topped off with crunchy Panko bread crumbs.
Lobster Mac & Cheese Bites
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Category
Appetizers
Servings
48
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
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1 Alaskan King Crab Co. Lobster Tail
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1 tablespoon melted butter
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1/4 teaspoon Mr. Stick’s Original Lemon and Garlic Seafood Seasoning
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1 tablespoon melted butter
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1/2 cup Panko bread crumbs
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8 ounces elbow macaroni
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups whole milk, warmed
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6 ounces cream cheese, room temperature—cut into about 8 pieces
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6 ounces freshly shredded medium cheddar cheese
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4 ounces freshly shredded sharp cheddar cheese
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1/4 teaspoon freshly ground nutmeg
For the Lobster
For the Topping
For the Mac and Cheese
Directions
Broil the lobster— Preheat oven to broil. Use your Mr. Stick’s Shears to cut away the shell from the underside of lobster tail down to the tip. Place lobster, shell side down, in a rimmed baking pan. Brush lobster meat with butter and sprinkle with Mr. Stick’s Seafood Seasoning. Broil on upper middle rack until meat is opaque and white, about 10 minutes. Err on the side of undercooked as lobster will spend more time in the oven, and you don’t want to dry it out. Set lobster tail aside to cool. Then remove meat from shell and cut into small chunks.
Meanwhile, make the topping—In a small bowl, stir together melted butter with Panko crumbs. Set aside.
Prepare to cook—Lower oven temperature to 350°F. Generously grease mini muffin tins with butter. Fill a large pot with about 4 quarts of water, add a generous amount of salt (about 1 tablespoon), and bring to a boil over medium-high heat.
Boil the macaroni—Add macaroni to boiling water and cook to just under al dente—about 6 minutes. Drain and rinse with cold water. Set aside.
Start the sauce—Melt butter in a large saucepan over medium heat. When butter is bubbly, add flour, salt, and pepper and whisk into a smooth paste. When paste is light brown with a nutty aroma, slowly whisk in milk. Simmer, whisking frequently, until thick enough to cover the back of a spoon.
Add the cheese—Add cream cheese pieces and stir until melted. Reduce heat to low and add medium cheddar, sharp cheddar and nutmeg. Continue stirring till all cheese is melted and mixture is smooth. Remove from heat.
Assemble the mac & cheese—Add macaroni and lobster and stir well until everything’s evenly combined. Scoop mac & cheese into prepared muffin tins and sprinkle with Panko crumbs.
Bake the mac & cheese—Bake in preheated oven until cheese sauce is bubbly and Panko is golden brown—about 15 to 20 minutes. Let cool in tins for a couple of minutes to firm up. Transfer from tins to a serving platter and enjoy them piping hot.
Recipe Note
Hot Stuff—You can prep our recipe a day or two ahead, but save the baking for the last minute. Mac and cheese can dry out as it cools, so for the creamiest texture, serve fresh from the oven.
Mix it Up—Not a cheddar fan? Feel free to sub in your favorite cheeses—gruyere, gouda, colby, fontina, goat cheese, or even brie with the rind removed. Just avoid pre-grated cheeses because they won’t melt as smoothly.
Supersize It! For family dinners, skip the mini muffin tins and bake the mac & cheese in a 2-quart dish.