This Lobster Mac and Cheese Stuffed Roll recipe was really a hit with a party we had the other night! You won’t believe how easy and delicious this is – and classy as all get out! As classy as macaroni and cheese get. We love sharing these unique takes on classics and would love your input in the comments!
Rosemary for garnish
1 box Velveeta shells and cheese
4 tbsp bacon bits
3 small lobster tails (approximately 3/4 c lobster after dicing)
3 tbsp roasted garlic cloves, sliced
12 dinner rolls
salt and pepper
1/8 cup lemon juice
1/4 cup butter
1/4 cup mozzarella
1 cup mozzarella for topping right before oven
In a medium pot, fill with water and 1/4 c salt. Boil lobster on high for 4 minutes. Remove from heat. Remove meat from exoskeleton and trim to your preference. Dice meat to be tiny pieces. Set aside. Make mac and cheese by boiling shells in water, strain and rinse. Add back to the pot and add cheese, bacon, mozzarella, butter, lemon juice, mixing well. In medium mixing bowl, transfer mac and cheese to a bowl, as well as lobster pieces. Mix well. In 9 x 13 pan, place dinner rolls. Cut holes in each dinner roll. Remove bread from each and with a large spoon, place lobster mac and cheese in each, filling full. Sprinkle 1 c mozzarella over the entire surface of rolls and mac and cheese. Bake at 375 for 15 minutes, watching closely near the end. Remove when mozzarella is golden brown on top. Ready to eat upon removal from oven.. so ENJOY!