Preheat your oven to 375°F and prepare a muffin tin by generously spraying it with cooking spray.

Bring a pot of salted water to a boil and cook the elbow pasta until al dente, usually about 6-8 minutes. Drain and set aside to cool slightly.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 small chopped shallot and 2 coarsely chopped cloves of garlic, sautéing until they become softened and fragrant, about 3-4 minutes.

Stir in 2 tablespoons of all-purpose flour, cooking for 1-2 minutes until the mixture is slightly golden.

Slowly whisk in 1 cup of heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes.

Stir in 3 oz of cream cheese, followed by 3 oz each of gouda and mild cheddar. Mix until everything melts together into a smooth, creamy sauce.

Fold in 4 oz of cooked lobster meat, seasoning with Kosher salt and freshly ground black pepper to taste.

Gently combine the cooked pasta with your luscious cheese and lobster mixture, ensuring every noodle is coated evenly.

Spoon the cheesy lobster mixture into the prepared muffin tin, filling each cup generously, almost to the top.

Sprinkle each bite with 2 tablespoons of plain bread crumbs and a light dusting of thinly sliced chives.

Place the muffin tin in the preheated oven and bake for 25 minutes, or until the bites are golden brown and bubbling.

Allow the bites to cool for a few minutes before gently removing them from the tin. Serve warm, and enjoy.