Ingredients
- 1/3 cup finely grated parmesan cheese
- 1 cup uncooked elbow macaroni
- 2 tablespoon butter
- 1 1/2 tablespoon all-purpose flour
- 1 1/4 cup whole milk
- 3/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon large egg beaten
- 1 cup shredded fontina cheese
- 1 cup chopped steamed lobster tails, or about two tails
Preparation
Baking Directions:
Preheat oven to 425 degrees Fahrenheit.
Spray one 12-cup miniature muffin pan with nonstick cooking spray.
Dust bottom and sides of pans with Parmesan cheese.
Reserve any remaining Parmesan cheese.
In a medium saucepan, cook macaroni in boiling water for four minutes or until almost tender.
Drain.
In a medium saucepan, melt the butter over medium heat.
Stir in flour and cook for two minutes, stirring constantly.
Stir in milk, salt and nutmeg.
Bring to a simmer.
Stir 1/2 cup milk mixture into egg.
Then return egg mixture to saucepan.
Simmer for about two minutes or until thickened and bubbly.
Add fontina cheese and stir until melted.
Remove from heat and stir in macaroni and lobster.
Spoon mixture into prepared pan.
Sprinkle with remaining Parmesan cheese.
Bake for 15 minutes or until lightly browned and set.
Cool in pan on a wire rack 15 minutes.
Run the tip of a sharp knife around edges to loosen.
Remove from pans using a small spoon.
Garnish with black pepper, if desired.
