Up your appetizer spread for the big game with bite-size lobster mac & cheese. This crowd-favorite dish includes succulent lobster nestled in a three-cheese sauce topped off with crunchy Panko bread crumbs. Bake in a mini muffin tin for bite-size options or individual ramekins for a larger serving size. Trust us - your guests will thank you!
Makes 48 mini bites or 16 individual ramekins
Time: 20 minutes prep, 30 minutes cooking, 50 minutes total
INGREDIENTS
For the lobster:
- 1 Alaskan King Crab Co. Lobster Tail or 1lb of Prepared Lobster Meat
- 1 tablespoon melted butter
- 1/4 teaspoon AKC Lemon and Garlic Seafood Seasoning
For the topping:
- 1 tablespoon melted butter
- 1/2 cup Panko bread crumbs
For the mac & cheese:
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk, warmed
- 6 ounces cream cheese, room temperature—cut into about 8 pieces
- 6 ounces freshly shredded medium cheddar cheese
- 4 ounces freshly shredded sharp cheddar cheese
- 1/4 teaspoon freshly ground nutmeg
INSTRUCTIONS
- Broil the lobster (if you're using a lobster tail)— Preheat oven to broil. Use your AKC Stainless Steel Kitchen Shears to cut away the shell from the underside of the lobster tail down to the tip. Place lobster, shell side down, in a rimmed baking pan. Brush lobster meat with butter and sprinkle with AKC 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 the shell and cut it into small chunks.
- If you're using our pre-cooked lobster meat, simply thaw the meat and proceed to assembling the mac & cheese once the pasta and sauce is prepared.
- Make the topping- In a small bowl, combine melted butter and Panko breadcrumbs. Set aside.
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Cook the macaroni: Bring a large pot of salted water to a boil, cook macaroni just under al dente (about 6 minutes), then drain and rinse with cold water.
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Make the cheese sauce: Melt butter in a saucepan, whisk in flour, salt, and pepper until smooth and light brown. Slowly add warmed milk and simmer until thickened. Stir in cream cheese, medium and sharp cheddar cheeses, and nutmeg until smooth. Remove from heat.
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Assemble the mac & cheese: Mix the cooked macaroni and lobster with the cheese sauce. Spoon into greased mini muffin tins or ramekins and top with Panko mixture.
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Bake: Bake at 350°F for 15-20 minutes, until bubbly and golden. Let cool briefly before serving.
