Olive oil spray
1/2 cup grated Parmigiano-Reggiano or Pecorino cheese
2-24 cup mini muffin pans
1 1/2 lb. whole lobster
2 Tablespoons kosher salt
1/2 lb elbow macaroni
1/2 small yellow onion
2 garlic cloves, minced
4 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
2 teaspoons lemon zest
2 Tablespoons fresh chives, chopped
2 Tablespoons unsalted butter
2 Tablespoons all purpose flour
3/4 cups milk
1/4 teaspoon smoked paprika
1 1/2 teaspoons kosher salt
1/4 cup grated Parmigiano-Reggiano or Pecorino cheese, as garnish
Preheat the oven to 450°F.
Prepare Pans: Generously coat the mini muffin pans with the olive oil spray. Coat each cup with the grated cheese and tap out the excess. Set pans aside.
Cook Lobster: Cook lobster in a large stockpot of salted boiling water for 7 minutes. Let cool. Add the macaroni to the lobster cooking water and boil until just al dente, about 7 minutes. Drain pasta and set aside.
Crack Lobster: Crack lobster claws and tail and remove meat. Roughly chop the lobster meat and set aside in the refrigerator.
Chop Aromatics: Peel and chop the onion and garlic.
Prepare Other Ingredients: Grate the cheeses, zest the lemon, chop the chives and crack egg into a small bowl. Set these ingredients to the side until ready to use.
Make Sauce: Using a wooden spoon, melt the butter in a large sauce pan over medium-high heat. Add the chopped onion and garlic and sauté until the vegetables are translucent, about 3 minutes. Stir in the flour and cook for 2 minutes. Stir in the milk. Reduce heat to a simmer and cook for 5 minutes more. Mixture will get thick as it boils. Stir constantly.
Add Cheese: Stir in the cheese. Mix well until the cheese melts and the only lumps are from the onion. Mixture will be very thick. Remove the pan from the heat and add the egg while stirring constantly until it is incorporated. Add the lemon zest, paprika, salt and chopped chives. Mix well.
Finish Mac and Cheese: Fold the lobster and macaroni into the sauce pan and mix well to combine. Taste and re season if necessary.
Make Cupcakes: Place a heaping tablespoon of the macaroni and cheese into each muffin cups. Sprinkle tops with some grated Parmigiano-Reggiano or pecorino and bake for 8- 10 minutes or until golden and sizzling.
Serve: Once out of the oven, let the cupcakes cool for 5-10 minutes on a cooling rack. If this step is skipped, cupcakes may break apart. Use a small knife to loosen the cupcakes from the pan and place onto a platter and serve.
Recipe created by Parties That Cook®