You’ve landed at my take on the viral lobster stuffed egg roll! When I say this thing is absolutely killer, that doesn’t even begin to cover it. We’re stuffing the lobster with steak and then turning it into the freakin’ delicious egg roll of your dreams. Think of this as the ultimate surf and turf to impress every guest.
I made this flavor bomb of an egg roll thanks to Cowboy Charcoal, my go-to fuel for everything from classic steaks to epic recipes like this one. It burns super clean and hot! That means I can trust it with fancy lobster meat, smoked butters and sauces and much more. Make sure you pick up a bag before firing up the grill for this quick but awesome recipe!
Post sponsored by Cowboy Charcoal
Table of Contents
Why You’ll Love the Lobster Stuffed Egg Roll
If you’ve ever had a Thanksgiving egg roll, you know that egg roll filling can be so much more than what comes in your takeout container. So, when I saw videos of lobster stuffed egg rolls making the rounds on social, I knew I had to try it. My version is a little different since we’re introducing steak into the mix. But seriously, you know you can’t go wrong with surf and turf. The egg roll wrapper won’t know what hit it.
Beyond the lobster tails and steak, the filling also has panko, mozzarella, sriracha and my Cowboy Campfire Seasoning for an added boost of flavor. The smoked salt, pepper and garlic really brings out the flavor of live fire cooking. That way we get even more depth in these lobster stuffed egg rolls! I know the ingredients sound fancy, but I promise this is an easy one. Serve it with chili sauce, remoulade or butter to finish!
Looking for more rolls? Check out my recipes for Birria Egg Rolls, Jalapeno Popper Egg Rolls and Grilled Shrimp Roll!
Lobster Stuffed Egg Roll Ingredients
- Surf & Turf: Grab some lobster tails, your favorite steak, neutral oil and Cowboy Campfire Seasoning.
- Filling: You’ll need mayonnaise, panko breadcrumbs, shredded mozzarella, more Cowboy Campfire, thinly sliced green onions, minced garlic, lemon juice and sriracha.
- Wrapping & Frying: To wrap up our lobster stuffed egg rolls, we’ll use egg roll wrappers, a beaten egg for sealing and neutral oil for frying.
- Finishing: Melted butter, lemon wedges, and spicy remoulade or garlic butter for dipping are the icing on the cake (if you frost your cakes with remoulade, I guess!) on this freakin’ delicious recipe.
Make Your Own Spicy Remoulade
If you want to take your lobster stuffed egg roll dipping game to the next level, here’s an easy way to make spicy remoulade at home! In a mixing bowl, combine 1 cup mayo, 2 tablespoons whole grain mustard, 1 tablespoon Tabasco sauce, 1 tablespoon horseradish, 2 teaspoons smoked paprika, 1/2 teaspoon cayenne pepper, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon finely chopped capers, 2 tablespoons fresh chopped parsley and salt and black pepper to taste. Cover and refrigerate for 30 minutes so all those delicious flavors can meld together. Serve and enjoy with your egg rolls, or really any surf and turf recipe.
Add flavor to everything you’re cooking
shop over the fire spice lines
How to Make the Lobster Stuffed Egg Roll
Start by grabbing your Cowboy Charcoal and preheating your grill for direct cooking (about 400 degrees Fahrenheit).
Next, sear 2 strip steaks over high heat for about one minute per side. Cut into strips and set to the side.
Once you’ve cooked the steaks, it’s time to make the filling. In a large bowl, combine 1/2 cup mayonnaise, 1/4 panko breadcrumbs, about 3/4 cup shredded mozzarella cheese, 1 tablespoon Cowboy Campfire Seasoning, 1 tablespoon thinly sliced green onions, 1 tablespoon minced garlic, 1 teaspoon lemon juice and 1 teaspoon sriracha.
For the lobster, place the lobster tail down with the fin outside the egg roll wrapper.
Top the tail with the filling and steak, then sprinkle it with remaining cheese.
Fold the wrapper and roll tightly, sealing with your beaten egg, leaving the lobster tail exposed. Repeat with remaining wrappers — you’ll make four lobster stuffed egg rolls total.
Fry the lobster stuffed egg rolls in 350 degree F oil for 3-4 minutes. Turn them regularly until they’re golden brown and crisp. Drain, then brush the tail with butter.
Slice and serve hot with remoulade or garlic butter. Enjoy!
What to Serve with Lobster Stuffed Egg Rolls
Definitely don’t skimp on the dipping sauces for these bad boys! Bite-size pieces of lobster egg roll with garlic butter, remoulade or chili sauce? Don’t mind if I do. Plus, I think these lobster stuffed egg rolls would be so freakin’ delicious with a side dish like cucumber salad, stir fried snow peas, fried rice, or lo mein.
Leftovers and Reheating
If you’ve got leftover lobster stuffed egg rolls, allow them to cool to room temperature before wrapping them tightly in aluminum foil or placing them in an airtight container. Refrigerate them for 2-3 days. When you’re ready for your next egg roll fix, warm them in the grill, oven or air fryer at 350 degrees F for 10 minutes or until they’re heated through.
More Surf and Turf
FAQs
For sure! You can assemble the egg rolls a few hours ahead, then keep them covered in the fridge until you’re ready to fry. You can easily make the remoulade ahead of time, since it’ll keep in the fridge for up to a week.
Because lobster tails get larger as the lobster gets older, bigger isn’t always better here. The meat of an older lobster is tougher and chewier, which isn’t ideal for our lobster recipes. I’d recommend buying tails in the 4-5 ounce range. That’s the sweet spot (pun intended) for the sweetest lobster meat.
I can’t say enough good things about this stuff, and one of the best things is that you can find it everywhere! Check the company’s store locator for a hardware store or supermarket that carries it near you. You can also order online.
Lobster Stuffed Egg Roll
Ingredients
Surf & Turf
- 4 Small Lobster Tails shelled w/tail meat kept whole
- 2 Steak Strips cut into strips
- 1 tbsp Neutral Oil
- Cowboy Campfire as needed
Filling
- ½ cup Mayonnaise
- ¼ cup Panko Crumbs
- 1 cup Shredded Mozzarella divided
- 1 tbsp Cowboy Campfire Seasoning
- 1 tbsp Green Onion thinly sliced
- 1 tbsp Minced Garlic
- 1 tsp Lemon Juice
- 1 tsp Sriracha Sauce
Wrapping & Frying
- 4 Egg Roll Wrappers
- 1 Egg beaten, for sealing
- Neutral Oil for frying
For Finishing
- Melted Butter for brushing
- Lemon Wedges
- Spicy Remoulade or Garlic Butter for dipping
Instructions
- Preheat your grill using Cowboy Lump Charcoal for direct cooking around 400F
- Sear the steak in butter and oil over high heat, about 1 minute per side each. Set aside.
- Mix together everything from the filling into a bowl.
- Place the lobster tail down with the fin outside wrapper. Top with filling, steak and sprinkle it with remaining cheese.
- Fold and roll tightly, sealing with egg, leaving the tail exposed. Repeat with remaining wrappers.
- Fry in 350°F oil for 3-4 minutes, turning, until golden and crisp. Drain, then brush the tail with butter.
- Slice and serve hot with remoulade or garlic butter. Enjoy!
