Lobster Mac and Cheese Bites

Level: Intermediate
Yield: 48 squares
Nutritional Information per Serving (1 of 48): Calories 184, Total Fat 11 g, Saturated Fat 4 g, Carbohydrates 13 g, Dietary Fiber 1 g, Sugar 1 g, Protein 7 g, Cholesterol 49 mg, Sodium 185 mg
Total time: 2 hr 30 min (includes chilling time)
Active time: 1 hr

Imagine the indulgent flavors of a classic lobster rollbuttery brioche, succulent lobster chunks, and zesty lemonfused with creamy, comforting mac and cheese. These bites deliver a shatteringly crispy exterior and a gooey, luxurious filling inside, making them the ultimate crowd-pleasing appetizer that will have everyone reaching for more.

Ingredients

Kosher salt
8 ounces elbow macaroni
11 tablespoons unsalted butter
1 1/4 cups all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
2 tablespoons mascarpone cheese
1 1/2 pounds cooked lobster meat, roughly chopped
1 tablespoon chopped fresh tarragon, plus 1/2 cup whole leaves
6 ounces shredded Muenster cheese
4 ounces shredded Gruyere cheese
4 large eggs
10 ounces fresh brioche breadcrumbs (about 3 3/4 cups)
Vegetable oil for frying
1/2 cup fresh parsley leaves
1/2 cup chopped chives (cut into 1 1/2-inch pieces)
Zest of 1 lemon, plus lemon wedges for serving

Equipment

A deep-frying thermometer

Preparation Instructions

Bring a large pot of salted water to a boil. Cook the macaroni following the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of butter over medium-high heat. Whisk in 1/4 cup of flour and cook until the mixture bubbles, about 1 minute. Gradually whisk in the milk and add 2 teaspoons of salt. Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until thickened and the flour taste disappears, about 6 minutes. Remove from heat and stir in Parmesan and mascarpone until fully melted and smooth. Fold in the cooked macaroni, lobster meat, and chopped tarragon.
In a large bowl, combine the shredded Muenster and Gruyere cheeses. Add the macaroni mixture and gently fold everything together. Spread the mixture evenly on a quarter-sized baking sheet and freeze until it firms up, about 1 hour.
Set up a breading station with three shallow dishes: In the first, mix 1 teaspoon salt and the remaining 1 cup flour. In the second, beat the eggs with 1 teaspoon salt. In the third, combine the brioche breadcrumbs with 1 teaspoon salt.
Use a paring knife to cut the chilled macaroni mixture into 1-inch squares. Coat each square first in the flour mixture, then dip it in the egg mixture, allowing excess to drip off. Press the squares into the breadcrumb mixture and place them on a baking sheet. Freeze for 10 minutes.
Meanwhile, fill a heavy-bottomed pot with about 2 inches of vegetable oil and heat it over medium-high heat until a deep-frying thermometer reads 375F.
Fry the breaded macaroni squares in batches until golden brown outside and heated through, about 2 minutes. Return the oil to 375F between batches.
After frying the last batch, raise the temperature again. Add the tarragon leaves, parsley, and chives in 1/4-cup amounts to the hot oil and fry until the water evaporates and the herbs stop bubbling, about 30 seconds. Drain on paper towels and season lightly with salt.
In a small saut pan, melt together the lemon zest and remaining 8 tablespoons of butter over medium heat until melted and foamy.
Drizzle the lemon butter over the mac and cheese bites and sprinkle with the fried herbs. Serve immediately with lemon wedges.