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baked lobster mac and cheese "bites" garnished with parsley.

I’m honored to partner with Milk Means More–United Dairy Industries of Michigan to bring you this post. All opinions are my own.

So, there’s a big game this weekend. Who are you routing for? Let’s just be honest, I don’t care about the game. Really, I don’t. What I care about is the food! And I’m sure there are some of you out there that agree.

It’s all about the food!

platter of bite sized baked mac and cheese appetizer surrounded by other munchies.

And these Lobster Mac and Cheese Bites will be the hit of your party. Tender chunks of lobster meat, creamy three cheese sauce (can I get an “Amen”?) baked with a topping of breadcrumbs for a little crunch. Mac and Cheese in a single bite? Are you kidding me? This is the perfect game day appetizer. I bet you can’t eat just one. 🙂

ingredients for lobster mac and cheese incuding: macaroni, 3 types of cheese, milk, and lobster meat.

You know what I love about cheese? I mean, besides the amazing flavor and ooziness and all that. I love that something as decadent and comforting as cheese has health benefits too. Cheese contains calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. All these things are essential to good health.

So pass the cheese please!
spoonful of creamy homemade mac and cheese.

So let’s talk about lobster. This recipe calls for a cup of lobster meat. You can purchase already cooked lobster meat from your grocery store, but, let me just tell you, it is really easy to cook lobster tails. Yes, I said lobster tails, not live lobster. 😉

I’m well aware that putting a live lobster in the back of your car might be a little creepy. The tails come frozen and are super easy to cook. Here’s what you do:

  1. Boil water
  2. Drop in the thawed lobster tails, return to a boil and cook 3 1/2 minutes
  3. remove the tails
2 picture collage showing cooked lobster in the shell and out of the shell.

Once you remove the tails, you can check for done-ness by looking at the underside of it. If the meat is white with no gray, it’s finished. It’s only taken 3 1/2 minutes every time I’ve done it. Superfast!

To remove the meat, turn the lobster over so the hard shell is up. Using a sharp knife, cut down the center lengthwise through the shell. You’ll be able to pull the meat right out of it.

So that’s your tutorial on cooking lobster tails. 🙂  How about we get on to the recipe for these scrumptious bites!

small portions of mac and cheese in a mini muffin tin with breadcrumbs sprinkled over the top prior to baking.

More Appetizer Recipes

lobster mac and cheese bites sitting on a platter garnished with fresh parsley

Lobster Mac and Cheese Bites

Tender pieces of lobster, wrapped in a creamy three cheese sauce with macaroni, baked to perfection and topped with bread crumbs.
5 from 7 votes
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Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 43 minutes
10 minutes
Total Time: 1 hour 8 minutes
Servings: 24
Calories: 98kcal
Author: Chellie Schmitz

Equipment

  • mini muffin tin

Ingredients

  • 1 lb macaroni
  • 1 cup lobster meat if cooking your own, you need about 3 lobster tails
  • 4 tbsp butter
  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 1/2 cups whole milk
  • 4 oz cream cheese
  • 4 oz white cheddar cheese, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 1/2 tsp nutmeg
  • 1/3 cup panko bread crumbs

Instructions

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

To cook the lobster

  • Bring a large pan of water to a boil over high heat
  • Drop the lobster tails into the water, return to a boil and cook 3 1/2 minutes
  • Turn off the heat and remove the lobster tails. You can let them cool for a few minutes. Cut lengthwise down the shell in half to remove the meat. Cut meat into chunks.

Cheese Sauce

  • In a large skillet, melt butter until bubbly.
  • Add flour, salt and pepper and whisk into a paste.
  • Slowly add milk and continue whisking until it comes to a simmer and thickens enough to cover the back of a spoon.
  • Add cream cheese and stir until melted. 
  • Reduce heat and add White cheddar and stir until melted, add sharp cheddar and stir until melted.
  • Add nutmeg, stir to combine.  Turn off heat. 
  • In a large bowl combine Pasta, cheese sauce and lobster, stir until mixed through.
  • Spoon mac and cheese into a well greased mini muffin tin.  Using a cookie scoop works great.
  • Top the mac and cheese with a sprinkle of bread crumbs.
  • Bake for 30 minutes, let cool for about 10 minutes before removing from the muffin tin.  Serve immediately.

Notes

If you don’t want to cook your own lobster tails, you can purchas lobster meat that has aleady been cooked.
Variations~
Use a regular size muffin pan or jumbo size to turn this into a larger individual portion.
Instead of making smaller portions, serve this family style. Just bake in a casserole dish.
After mixing the macaroni, cheese sauce and lobster together, serve right away instead of baking.

Nutrition

Calories: 98kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Calcium: 77mg | Iron: 1mg
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Chellie Schmitz is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.

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11 Comments

  1. I have never frozen these before. Typically homemade mac and cheese doesn’t freeze that well. The cheese sauce can separate on reheating and it loses all it’s creaminess. Additionally, pasta can get really mushy. I know someone else asked this and I said to try flash freezing them after the cooking time and after they cool. Then thawing and reheating, but I’m not 100% sure if it would work. If you try it, please come back and let us know. Happy Cooking!

  5. Susan, I’m not sure why I never saw your comment. My apoolgies!! You can make them the day before and reheat, but honestly, I wouldn’t recommend it, I think it’s much better served right away.

  7. Honestly, I’ve never tried it, but I do think it would work. I would cook them first, let them cool completely, and then flash freeze them. Then store them in a freezer zip lock bag.
    Please let me know if you do it and how it works out for you.