Lobster Mac and Cheese Bites

Lobster Mac and Cheese Bites

2 Lobster tails
1/2 lb Small shell pasta
2 Tbl Butter
2 Tbl All purpose flour
1 Cup Whole milk
4 oz Brie cheese
4 oz Havarti (can substitute Monterrey Jack)

  1. Preheat oven to 400 degrees.  Bring a large pot of water to boil then add a small handful of salt.
  2. Add lobster tails to boiling water and cook for 5-6 minutes or until the shell is bright red and the flesh is white.  Note:  using the same water to cook the lobster and the pasta helps to reinforce the lobster flavor.
  3. While the lobster meat cools, cook the pasta 1 minute less than package directions (approximately 6-7 minutes).  Drain pasta and set aside.
  4. In a medium sauce pan, melt the butter and then whisk in the flour over medium heat.  Cook for 2-3 minutes, stirring constantly.  Slowly add the milk, whisking constantly to avoid lumps.
  5. Bring the mixture (known as a bechamel) to a boil then reduce heat to low.  Stir in the Brie and havarti cheese.
  6. Chop up the cooled lobster meat into bite sized pieces and add to a mixing bowl with the drained pasta.  Stir in the cheese sauce and toss together gently to avoid breaking up the pieces of lobster.  Season to taste with salt and pepper.
  7. Scoop the mixture into a muffin tin and bake until the top is golden brown.  Allow to cool 10-15 minutes to allow the muffins to set before removing from the pan.

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