Description

Deliciously creamy lobster mac & cheese bites featuring tender elbow pasta, rich gouda and cheddar cheeses, and succulent chunks of lobster meat, all baked to golden perfection for a perfect appetizer or party snack.

Ingredients

Units Scale

Mac & Cheese Mixture

Cooking spray
Kosher salt, to taste
6 oz. elbow pasta
2 Tbsp. unsalted butter, divided
1 small shallot, finely chopped
2 cloves garlic, coarsely chopped
2 Tbsp. all-purpose flour
1 cup heavy cream
3 oz. cream cheese, softened
3 oz. gouda, shredded (about 1 cup)
3 oz. mild cheddar, shredded (about 1 cup)
4 oz. cooked lobster meat, finely chopped

Topping

1 tsp. unsalted butter
2 Tbsp. plain bread crumbs
1 Tbsp. thinly sliced chives
Freshly ground black pepper, to taste

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly spray a mini 24-cup muffin tin with cooking spray to prevent sticking.
Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook, stirring occasionally, for 5 to 6 minutes until very al dente. The pasta will cook further in the oven, so it should be slightly undercooked at this stage. Drain and set aside.
Sauté Shallots and Garlic: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the finely chopped shallot and coarsely chopped garlic, stirring occasionally, until fragrant and the shallots turn translucent, about 3 minutes.
Make Roux and Cream Sauce: Whisk in the all-purpose flour and cook, stirring constantly, until the mixture is light brown and bubbly, about 1 minute. Reduce the heat to medium-low and slowly add the heavy cream, stirring continuously. Cook until the sauce starts to thicken, about 3 minutes.
Add Cheeses and Lobster: Remove the skillet from heat. Stir in the softened cream cheese, shredded gouda, and shredded mild cheddar until fully melted and combined. Season with kosher salt to taste. Fold in the finely chopped lobster meat and the cooked pasta until evenly coated with the cheese sauce.
Prepare Breadcrumb Topping: In a small skillet over medium heat, melt the remaining 1 teaspoon of butter. Stir in the plain bread crumbs and cook until combined and fragrant, about 1-2 minutes. Remove from heat.
Assemble Bites: Using two small spoons or a small cookie scoop, evenly divide the pasta and lobster mixture among the prepared muffin cups. Sprinkle each cup evenly with the toasted bread crumb mixture.
Bake: Place the muffin tin in the preheated oven and bake the lobster mac & cheese bites until the tops are golden brown and bubbling, about 20 to 25 minutes.
Garnish and Serve: Remove from the oven, sprinkle with thinly sliced chives and freshly ground black pepper to taste. Serve warm as an appetizer or party snack.

Notes

For best texture, do not overcook the pasta initially since it will continue cooking in the oven.
You can substitute gouda with gruyere or fontina for a different flavor profile.
Make sure lobster meat is finely chopped for even distribution in bites.
Use a mini muffin tin for perfectly sized appetizer portions.
Breadcrumb topping adds a nice crunch; you can use panko for extra crispiness.
These bites can be prepared ahead and baked just before serving.

Nutrition

Serving Size: 1 bite (approx.)
Calories: 120 kcal
Sugar: 1 g
Sodium: 180 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 35 mg