Description
These Lobster Mac & Cheese Bites are a decadent and bite-sized appetizer, combining creamy mac and cheese with tender lobster meat, topped with a crispy breadcrumb crust. Perfectly baked in a mini muffin tin, they offer a rich and indulgent flavor packed into easy-to-eat servings, ideal for parties and special occasions.
Ingredients
Scale
Base Ingredients
- Cooking spray
- Kosher salt
- 6 oz. elbow pasta
Cheese Sauce
- 2 Tbsp. plus 1 tsp. 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)
Fillings and Toppings
- 4 oz. cooked lobster meat, finely chopped
- 2 Tbsp. plain bread crumbs
- 1 Tbsp. thinly sliced chives
- Freshly ground black pepper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F. Lightly grease a 24-cup mini muffin tin with cooking spray to prevent sticking.
- Cook Pasta Al Dente: Boil a large pot of salted water and cook the elbow pasta for 5 to 6 minutes until very al dente, as it will soften further in the oven. Drain and set aside.
- Make the Roux and Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Add finely chopped shallot and coarsely chopped garlic, cooking until fragrant and shallots turn translucent, about 3 minutes. Whisk in the flour and cook until the mixture is light brown and bubbly, about 1 minute. Reduce heat to medium-low and gradually add the heavy cream, stirring constantly until the sauce thickens, approximately 3 minutes.
- Combine Cheese and Lobster: Remove the skillet from heat. Stir in cream cheese, shredded gouda, and shredded mild cheddar until fully melted and smooth. Season with kosher salt. Gently fold in the cooked lobster meat and the undercooked pasta, ensuring an even mix.
- Prepare Breadcrumb Topping: In a small skillet over medium heat, melt the remaining 1 teaspoon of butter. Add the plain bread crumbs and stir until golden and fragrant, then remove from heat.
- Assemble Bites: Using two small spoons or a small cookie scoop, portion the lobster mac and cheese mixture evenly into the prepared muffin cups. Top each with the toasted breadcrumb mixture for added crunch.
- Bake: Place the muffin tin in the preheated oven and bake the bites for 20 to 25 minutes, or until golden brown and bubbly on top.
- Garnish and Serve: Remove from the oven and sprinkle the bites with thinly sliced chives and freshly ground black pepper for a fresh finish. Serve warm.
Notes
- Make sure to slightly undercook the pasta so it doesn’t become mushy when baked.
- Use fresh cooked lobster meat for best flavor and texture.
- The breadcrumb topping adds a delightful crunch, but can be omitted for a softer bite.
- These bites reheat well in an oven or air fryer for quick snacks.
- Substitute gouda or cheddar with other melting cheeses according to preference.
Nutrition
- Serving Size: 1 bite (approx. 1/24 of recipe)
- Calories: 120
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 45mg
