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Derek Wolf holding up a lobster stuffed egg roll, cut in half to show the texture of the lobster meat and the filling
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Lobster Stuffed Egg Roll

How could a lobster stuffed egg roll get any better? By adding some freakin' delicious grilled steak, of course.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Servings: 4 egg rolls
Author: Derek Wolf

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!

Notes

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.

Nutrition

Calories: 673kcal | Carbohydrates: 14g | Protein: 43g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 225mg | Sodium: 825mg | Potassium: 530mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 3mg | Calcium: 266mg | Iron: 4mg