Butter Poached Lobster Mac And Cheese Sliders

It's September! Once upon a time, that meant back to school for me—and I went through grad school, so that feeling lasted a suuuper long while. Well, when my girl friend Alyssa invited me to her back yard for a Dress & Dine feature with the theme "Back to College" with updated versions of foods we used to eat, I couldn't resist! Alyssa made mini ramen burgers, Rachel made hot pockets and I then it was my turn.

I brainstormed. Pizza bagels? Waffles with a mascot etched into them? Then I struck gold! Mac and cheese! Or, should it be sliders? As is my moto, why choose? Elevated mac and cheese got me to lobster and then, voila, lobster mac and cheese bomb bleeping awesome sliders! Grab your #2 pencils, cause I'm so ready to teach you how to make these!

Many thanks to FreshDirect for all of the yummy ingredients used in this recipe!


PREP TIME: 5 minutes

BAKE TIME: 4 minutes

COOK TIME: 20 minutes

TOTAL TIME: 29 minutes


6 Sliders


Lobster Meat (2 Lb, De-Shelled, Partially Cooked—If You're Cooking From Live Lobsters Boil Them For 3 Minutes)

Unsalted Butter (4 Sticks, Cold And Cut Into Inch Thick Pieces)

Garlic (1 Clove, Crushed)

Rosemary (1 Sprig)

Mini Elbow Pasta (1 Cup)

Heavy Cream (1 Pint)

Red Wax Gouda (1/2 Lb, Wax Removed, Shredded)

New York State Cheddar, Extra Sharp (1/2 Lb, Shredded)

Old Bay Seasoning (1/2 Tsp)

Panko Bread Crumbs (1 Cup)

Scallion (1 Stalk, Finely Sliced)


Mini Brioche Buns (6)

Lobster Butter (This Is The Butter After Poaching Your Lobster. We Will Use Some Of It In This Recipe)



Stock Pot



Baking Sheet

Oven-Safe Rack (That Fits In Your Baking Sheet)

Silicone Brush

Wooden Spoon


Cutting Board

Chef's Knife


Small Bowl

Sandwich Toothpicks

1. A WATCHED POT THAT BOILS. fill your stock pot with water half way up. Bring to a boil.

Add in your pasta and cook for 5 minutes—or till fully cooked.

Strain your pasta and set aside.

Keep your stock pot handy, you'll be using it again soon—no need to clean it in between uses.


2. BUTTER POACHED LOBSTER. put 1/4 cup of water into your saucepan.

Turn your heat to high.

Add in your sprig of rosemary and your garlic.

Bring to a boil.

A few pieces at a time, whisk in your butter till it's all fully incorporated.

Add in your lobster meat and let it boil in your butter for 3 minutes.

Use your tongs to transfer your butter poached lobster into your bowl.

Set aside.

Definitely save your lobster butter, it will make for super delicious future recipes. Also, we'll use a bit more of it in this one


3. MAC & CHEESINESS. preheat your oven to 400º.

Over medium-high heat, pour your heavy cream into your stock pot.

Add in 3 tbsp of your lobster butter.

Add in your old bay seasoning and mix with your wooden spoon.

Add in your shredded gouda and cheddar cheeses. Mix consistently until you have a smooth and even cheesy liquid.

Add your cooked pasta into the cheese. Mix until all of your macaroni noodles are fully coated in your cheese.

Fold in your panko bread crumbs and scallion slices.


4. TOASTINESS. cut your brioche buns in half widthwise like you would a sandwich.

Use your silicone brush to coat your all sides of your brioche buns in lobster butter.

Place your oven-safe rack on your baking sheet.

Line your brioche buns on the rack.

Bake for 4 minutes—or till golden and toasted.


5. STACKIN' 'EM HIGH—SLIDER HEAVEN. to put these sliders together, begin by placing the bottom of your toasted brioche buns on the plate or tray you intend to serve them on.

Stack on your lobster.

Scoop on a heaping tablespoon of mac and cheese.

Close the top of your brioche bun on top and stick a sandwich toothpick through the center of it to ensure your slider holds together.

Now, gobble one or two up! Go team!