1cuplobster meatif cooking your own, you need about 3 lobster tails
2 ½cupswhole milk
4ozwhite cheddar cheese, shredded
8ozsharp cheddar cheese, shredded
⅓cuppanko bread crumbs
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 ½ 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.
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.
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.