Lobster Mac & Cheese Bites

Directions

1. 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.

2. Meanwhile, make the topping—In a small bowl, stir together melted butter with Panko crumbs. Set aside.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.