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Cheryl Wixson
Incredibly rich, these delectable bites use smoked Gouda or smoked cheddar to deliver creamy Maine lobster flavor
Servings 60 bites


  • 1 cup finely chopped Maine lobster (8 ounces weight)
  • 1 pound elbow macaroni
  • 4 tablespoons butter / lobster tomalley
  • ΒΌ cup all purpose flour
  • 2 cups combination of milk and cream (more cream, richer bites)
  • 4 ounces cream cheese or plain goat cheese
  • 12 ounces total of grated cheese (such as smoked cheddar, sharp cheddar, smoked Gouda, Jarlsberg, Gruyere, etc)
  • Fresh black pepper to taste
  • 1 cup fresh breadcrumbs


  • Bring a large pot of salted water to a boil and cook the pasta until al dente. Finely chop the lobster meat and set aside.
  • To prepare the cheese sauce: In a large saucepan, melt the butter (and tomalley). Add the flour and whisk until smooth. Slowly add the milk and cream, continuing to cook and whisk until the mixture is smooth and thick.
  • Add the cream cheese (or goat cheese) and stir until melted.
  • Reduce the heat, and stir in the grated cheeses, cooking and stirring until the cheese sauce is smooth. Remove from heat.
  • Drain the pasta and add to a large bowl. Stir in the finely chopped lobster and cheese sauce, mixing well. Taste the mixture, and add freshly grated black pepper if needed.
  • To prepare the Bites: Preheat the oven to 350 degrees. Grease mini muffin tins, 60 total needed.
  • Scoop mac and cheese into the mini muffin tins.
  • Top with a sprinkle of breadcrumbs. Bake for 30 minutes.
  • Remove from oven and let cool on a rack for 10 minutes.
  • Serve with plenty of napkins.


Nutritional analysis per bite: 83 calories, 4 grams protein, 7 grams fat, 4 grams carbohydrates, 75 mg. sodium, less than 1 gram fiber.
Makes 60 bites.