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Crispy Lobster Mac and Cheese Bites

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These crispy lobster mac and cheese bites combine creamy, cheesy pasta and sweet lobster in a crunchy, golden shell. Perfect as an elegant party appetizer or comforting snack, they’re easy to make and guaranteed to wow your guests.

Ingredients

Scale
  • 1 1/2 cups elbow macaroni (about 6 oz), cooked and drained
  • 3 tbsp unsalted butter, melted
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp smoked paprika (optional)
  • 1 cup cooked lobster meat, chopped into small pieces
  • 1/2 tsp lemon zest (optional)
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour (for coating)
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, finely grated
  • 2 tbsp fresh parsley, finely chopped (for garnish)
  • 2–3 cups vegetable oil (canola or sunflower), for frying
  • Aioli or ranch dressing (optional, for dipping)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, until golden and bubbly.
  3. Slowly pour in warm milk, whisking constantly to avoid lumps. Simmer 2–3 minutes, until thickened and silky.
  4. Lower heat to low. Stir in cheddar and Gruyère cheeses, salt, black pepper, and smoked paprika (if using). Whisk until cheese melts and sauce is smooth.
  5. Pour cheese sauce over cooked macaroni in a large bowl. Add chopped lobster meat and lemon zest (if desired). Stir gently until well combined. Cool mixture for 10 minutes.
  6. Scoop heaping tablespoons of mixture and roll into balls about 1¼ inches wide. Place on baking sheet. You should get 18–22 bites.
  7. Set up dredging stations: place flour in one bowl, beaten eggs in another, and panko mixed with Parmesan in a third. Dip each ball in flour, then egg, then panko-Parmesan mix, pressing gently so the coating sticks.
  8. Refrigerate coated bites for 20–30 minutes.
  9. Pour vegetable oil into a deep fryer or heavy pot and heat to 350°F. Test with a small piece of bread—it should sizzle and brown in about 45 seconds.
  10. Carefully lower 4–5 bites into hot oil at a time. Fry for 2–3 minutes, turning occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels.
  11. Sprinkle bites with fresh parsley and serve hot with your favorite dipping sauce.

Notes

Chilling the bites before frying is essential for best results. For extra crunch, double-dip in egg and panko. Make ahead and freeze before frying for easy party prep. Substitute shrimp or crab for lobster, or use gluten-free pasta and breadcrumbs for dietary needs. Baked version: place shaped bites on a greased baking sheet, spray with oil, and bake at 400°F for 15–18 minutes.

Nutrition

Keywords: lobster mac and cheese bites, party appetizer, crispy, seafood, comfort food, finger food, fried, holiday, easy, cheese

Find it online: https://blingbite.com/crispy-lobster-mac-and-cheese-bites-recipe-easy-party-appetizer/