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! 

Lobster Mac and Cheese Servings in Ramekins

Makes 48 mini bites or 16 individual ramekins

Time: 20 minutes prep, 30 minutes cooking, 50 minutes total

INGREDIENTS

For the lobster: 

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 

  1. 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.

    1. 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.

  2. Make the topping- In a small bowl, combine melted butter and Panko breadcrumbs. Set aside. 

  3. 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.

  4. 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.

  5. 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.

  6. Bake: Bake at 350°F for 15-20 minutes, until bubbly and golden. Let cool briefly before serving.

TIPS

Hot Stuff—You can prep our recipe a day or two ahead, but save the baking for the last minute. Mac and cheese can dry out as it cools, so serve fresh from the oven for the creamiest texture.

Mix it Up—Not a cheddar fan? Feel free to sub in your favorite cheeses—gruyere, gouda, colby, fontina, goat cheese, or even brie with the rind removed. Just avoid pre-grated cheeses because they won’t melt as smoothly. 

Supersize It!—For family dinners, skip the mini muffin tins and bake the mac & cheese in a 2-quart dish.

FAQs

Can I prepare the lobster mac & cheese ahead of time?
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How do I prevent the mac & cheese from being too dry?
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How do I know when the lobster is cooked properly?
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Can I make this recipe in a larger batch for a crowd?
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Sourced Straight from Sea to Table

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Sourced through trusted experts and chosen for taste, texture and quality.
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Flash frozen to lock in the fresh-off-the-dock taste.
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Packaged with dry ice and shipped overnight directly to your door.
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Simply thaw, prep, heat, and eat.
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