Lobster Mac And Cheese Egg Rolls

White Scribbled Underline

FRANK CAMPANELLA'S

These Lobster Mac and Cheese Egg Rolls are cheesy handheld seafood magic, rolled up, and fried to perfection.

- Egg Roll Wrappers - Lobster - Macaroni - Butter - Heavy Cream - Smoked Gouda - White Cheddar Cheese - Old Bay - Canola Oil - Cornstarch

Ingredients

Step 1

Boil lobster for about  12 minutes until fully cooked, then shock in an ice bath to chill immediately. Harvest the meat and chop it into bite-size pieces.

Step 2

Prepare the mac and cheese by cooking the elbow macaroni for 7-9 minutes until tender. Drain the water and add butter, heavy cream, old bay, cheese, and chopped lobster.

Step 3

Lay out the egg  roll wrappers and place about 4 ounces of the lobster mac in the center. Brush the corners of the wrappers with water, then roll up tightly.

Step 4

Roll the egg rolls in cornstarch to prevent them from sticking together. Heat oil to 350 and fry the egg rolls for 4-5 minutes until golden and crispy.

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