Best 8 Lobster Mac And Cheese Bites Recipes

LOBSTER MAC AND CHEESE BITES

Steps:

• Cook pasta according to package directions and set aside.
• Heat oven to 350.

LOBSTER MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

MINI MAC & CHEESE BITES

Steps:

• Preheat oven to 425°. Cook macaroni according to package directions; drain., Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in 1 cup cheddar cheese and Swiss cheese until melted., Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2 tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread crumbs., Bake 8-10 minutes or until golden brown. Cool in pans 5 minutes before serving.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
• Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
• Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
• Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

LOBSTER MAC AND CHEESE BITES

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions for al dente. Drain and set aside.
• Melt 3 tablespoons of the butter in a medium saucepan over medium-high heat. Whisk in 1/4 cup of the flour and cook until bubbling, about 1 minute. Whisk in the milk and 2 teaspoons salt and bring the mixture to a boil. Reduce to medium heat and cook, whisking occasionally, until thickened and the flour taste is gone, about 6 minutes. Remove from the heat and whisk in the Parmesan and mascarpone until melted and smooth. Fold in the macaroni, lobster and chopped tarragon.
• Put the Muenster and Gruyere in a large bowl. Add the macaroni mixture and fold until just combined. Spread the mixture evenly over a quarter baking sheet and freeze until just solid, about 1 hour.
• Set up a breading station with 3 shallow dishes: Mix 1 teaspoon salt and the remaining 1 cup flour in the first dish. Beat the eggs and 1 teaspoon salt in the second dish and add the breadcrumbs and 1 teaspoon salt to the third dish.
• Cut the chilled macaroni mixture into 1-inch squares with a paring knife. Coat each square in the flour, then dip in the egg, letting any excess drip off. Press into the breadcrumbs and transfer to a baking sheet. Freeze for 10 minutes.
• Meanwhile, fill a large, heavy-bottomed pot with 2 inches of oil and set over medium-high heat. Heat until a deep-frying thermometer registers 375 degrees F.
• Fry the breaded macaroni squares in batches until golden brown on the outside and hot in the middle, about 2 minutes. Bring the oil temperature back up between batches.
• After the last batch, bring the oil temperature back up again. Add the tarragon leaves, parsley and chives in 1/4-cup batches to the hot oil and fry until the water is released and the herbs are no longer bubbling, about 30 seconds. Drain on paper towels and season with salt.
• Put the lemon zest and remaining 8 tablespoons butter in a small saute pan and heat until melted and foamy.
• Drizzle the mac and cheese squares with the lemon butter and sprinkle with the fried herbs. Serve with lemon wedges.

HIGH-END LOBSTER MAC AND CHEESE RECIPE BY TASTY

Steps:

• Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
• Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
• Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
• Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
• Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
• Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
• Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
• Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
• Enjoy!

LOBSTER MAC & CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
• When cool, remove the meat and dice. Set aside.
• Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
• Cook the pasta in salted boiling water until al dente, about 7 minutes.
• Drain and set aside.
• In a large sauce pan, melt the butter over medium-low heat.
• Add the flour and whisk, cook about a minute.
• Add the Cognac and whisk. The mixture will thicken immediately.
• Slowly add the milk, while whisking.
• Increase the heat to medium and stir occasionally until it starts to bubble.
• The sauce will thicken enough to coat the back of a spoon.
• When it reaches this stage, add salt and pepper to taste.
• Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
• When all the shredded cheese has been added, add the mascarpone and stir.
• Remove from heat.
• Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
• Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
• Bake until golden brown and bubbly, about 10 minutes.
• Serve immediately.
• Enjoy!